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.


Take a midweek getaway!

Savor the lush and tranquil surroundings of the Brampton Inn with a 3-day stay and get away from it all. Book two-nights and get your third night FREE Sunday through Thursday!

*Offer valid Sunday-Thursday thru August 31, 2023, in select rooms and cottages. New reservations only. Not available on third-party sites. Discount applied to least expensive night and cannot be combined with other offers.

Book Now