• Makes 4 (serving size: 2 crab cakes)
  • Hands-On Time 15 min
  • Total Time 15 min
  • December 2016


  1. pound fresh jumbo lump crabmeat, drained and picked
  2. (6-oz.) jar quartered, marinated artichoke hearts, drained
  3.  cup fine, dried breadcrumbs
  4. ¼ cup mayonnaise
  5. large egg, lightly beaten
  6. ½ teaspoon kosher salt


  1. Stir together all ingredients in a medium bowl. Shape mixture into 8 patties. Cook patties in a lightly greased large nonstick skillet over medium-high until golden brown, about 3 minutes per side.

For an added pop of color, arrange the crab cakes over a bed of greens, and top with a remoulade or salsa verde.

Photo and recipe from Real Simple website.   Easy and delicious