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Pinenutty Crab Cakes

From: Recipe Challenge Winners

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Serves 4-5


A Runner-Up in the 2009 Diamond Recipe Challenge.


  • 1 lb. fresh lump blue crab meat
  • ½ cup Diamond pine nuts, coarsely chopped
  • 1 extra large egg
  • cup seasoned dry bread crumbs
  • ¼ cup minced red bell pepper
  • ¼ cup minced scallions, white part only (save the tops for garnish)
  • ¼ cup high-quality mayonnaise
  • 3 Tbls. prepared chili sauce
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. salt
  • 4-6 Tbls. vegetable oil
  • 4-5 lemon wedges, for garnish (optional)


Combine the lump crab meat and chopped pinenuts with all other ingredients in a bowl. Fold gently until well mixed; avoiding break up the crab lumps too much. Form the mixture into four or five fat cakes, at least 1" thick. Cover with plastic wrap and refrigerate until well chilled, 30 minutes or longer. In a large non-stick skillet, heat the vegetable oil just until shimmering, using enough oil to lightly cover the bottom of the pan. With a spatula, gently place the cold crab cakes into the hot pan without crowding. Cook until well browned, about 4 minutes on each side. Serve immediately, one cake per person. If desired, garnish with a lemon wedges and julienne scallion tops.

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