Delicious Brampton Crab Cake Recipe

Brampton Crab Cakes

In the spirit of summer we’re sharing our favorite homemade crab cake recipe. They’re gluten-free and make the perfect appetizer!

Serves 4


1 pound Maryland jumbo lump crab meat. The biggest you can find.

2 large scallops

3 Tbsp. mayonnaise

1 tsp. Dijon mustard

finely grated zest of half a lemon

2 Tbsp. finely chopped Italian parsley

Fine sea salt and freshly ground black pepper

1 Tbsp. olive oil

1 Tbsp. melted butter


  1. Gently remove all shell pieces from the crab meat.
  2. In a blender, blend the scallops with the mayonnaise, mustard and lemon zest.
  3. Fold parsley into mayo/scallop mixture. Salt and pepper to taste.
  4. With a spoon, very gently mix the scallop mixture with the crab meat.
  5. Divide the mixture by 4 and form the mixture into individual cakes. Place the crab cakes on a plate in the refrigerator for about an hour.
  6. Heat olive oil and butter in a large sauté pan. Add the four crab cakes. Over medium heat gently brown crab cakes until golden, approx. 5-7 min.
  7. With a wide spatula carefully flip crab cakes once and continue browning until second side is golden. These crab cakes are delicate and can easily fall apart. Handling them carefully is a must.
  8. Garnish with a wedge of lemon and a sprig of parsley.


Cast Your Vote!


We are honored to announce that Brampton Inn has been nominated in the “2023 Best of the Best Chesapeake” awards for the category of “Best Bed and Breakfast”!
Voting is open now through September 29th. Please Share the love by casting your vote daily!
Vote Now