Chef Tee’s No Bread Crumb Crab Cakes
Serves 2 to 4
Prep time: 15-to-20 minutes; cooking time: 5-to-7 minutes


  • 1 lb. jumbo lump crabmeat
  • 1 Tbsp. fresh parsley, chopped
  • 1 tsp. fresh lemon juice
  • 2 Tbsps. green onion, chopped
  • ¼ cup mayonnaise (or just enough to bind ingredients)
  • Salt & Pepper to taste
  • 6 spring roll skins or egg roll wrappers


    1. Use paper towel to dry crabmeat carefully; do not break up crabmeat lumps.
    2. In large bowl, add crabmeat, mayonnaise, parsley, onion, Salt & Pepper.
    3. Fold crab mixture with a rubber spatula to combine; do not over mix, so lumps stay in tact.
    4. Line coffee cup with one spring roll skin; fill cup ½ way up with crab mixture.
    5. Fold corners of spring roll skin over, so they enclose crab mixture.
    6. Invert coffee cup on palm of your hand; crab cake should release from the cup; then place crab cake (sealed side down) onto non-stick cookie sheet.
    7. Repeat steps 4 and 5 to finish crab cakes, then refrigerate them for 30-to-40 minutes.
    8. Preheat oven to 400°F.
    9. Take crab cakes out of refrigerator; spray non-stick cooking spray on top of them, then bake for 5-to-7 minutes or until GB&D (golden brown and delicious).

*Photo courtesy: KStudios