Denver Appetizers Recipe List

Mels Restaurant & Bar

235 Fillmore, Denver, CO 80206

Tyler’s Crab Cakes

Yields: 4 large cakes


1 lb lump crab meat
1/2 C celery, minced
1/2 C onion, minced
1/2 C mayonnaise
1/2 C fresh bread crumbs
1 T fresh lemon juice


  • Serve with lemon aioli, roasted red peppers or Dijon mustard.


  • Sauté celery and onion in one tablespoon of canola oil over medium heat until soft (about 20 minutes). If onion and celery start to brown, then turn heat down. Cool and set aside.
  • Drain liquid from crab and discard. Place crab in large mixing bowl with celery and onion, mayonnaise, bread crumbs, lemon juice and salt and pepper to taste. (If crab seems too wet, add more bread crumbs; if too dry, add a little more mayonnaise.)
  • Form into four 4-ounce cakes.
  • Sauté crab cakes in 1 tablespoon canola oil over medium-high heat until golden brown on each side (approx. 2 minutes per side). Put crab cakes in a 400-degree oven for 5 minutes.

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