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Walnut Crusted Lump Crab Cakes Recipe

A simple, yet delicious, crab cake recipe, full of flavor and quick to make!
Course Main
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 10 slider sized crab cakes
Author Dine & Dish


  • 1/2 cup Panko bread crumbs
  • 1 small red onion chopped
  • 1 Tablespoon seafood seasoning I prefer Zatarain's Big & Zesty
  • 2 eggs
  • 1 Tablespoon mustard
  • 8 ounces lump crab meat
  • 1 Tablespoon coconut oil or oil of your choice
  • 1/2 cup Fisher Nuts Walnuts finely chopped


  • In a large bowl, combine all the ingredients except coconut oil and Fisher Nuts. Stir until the mixture holds together and can be formed into balls.
  • Heat a skillet over medium low heat. Add coconut oil and heat.
  • Begin forming the crab meat mixture into 2 inch balls, then gently press each ball into a thick patty. Press a spoonful of chopped Fisher walnuts into the top and bottom of each patty.
  • Place the crab cakes carefully in the heated pan, using your fingers or the back of a spoon to secure any pieces that may have fallen off. Cook on each side for 3-4 minutes, until a nice, golden crust has formed.
  • (Note, without as much fat and filler, these crabcakes do have to have a little more care. If you want your crab cakes to hold together more firmly, increase the bread crumbs to 1 cup instead of 1/2. cup. Otherwise you'll get along perfectly fine just pressing in any broken off pieces while they cook).