Filipino Style Crab Cakes

Hello there! Sorry, it’s been a while since my last post. I somehow got busy joggling work and family life lately! How have you been guys? I hope all is well with you.

We are just a few months shy from this year’s end. Although the weather here has barely nodged from its hottest, we can already see some signs of cooler months approaching. One of them is the abundance of crustaceans such as blue crabs, in coastal areas.

Hubby brought a small batch of them from his “crabbing” spree with friends earlier this week. I thought of turning them into omelettes or cakes, debating which one is the easiest to make. Eventually I made the latter.

Sharing my homemade recipe here which I hope you will like. I would have turned them into Rellenos or fillings stuffed into the crabs’ casing but this will be easier for my preschooler to eat unassisted.


500 grams of blue crabs, boiled, deboned and shredded

1 large potato, grated

1 large carrot, grated

1 large onion, grated

1/4 cup flour

1/4 cup bread crumbs (optional)

1 large egg, beaten

2 tsp garlic powder

1 tsp ginger powder

1 tsp paprika (optional)

2 tsp dried parsley

2 tsp sugar

1 tsp ground black pepper

2 tsp salt

2 tbsp mayonnaise (optional)

oil for frying


Besides deboning the crabs, the preparation is simple and straightforward. Just combine all the ingredients and mix them thoroughly.

One can omit the mayonnaise but I find that it keeps the product moist and more flavorful. I do the same for my tuna lumpia shanghai as well.

You can also omit the bread crumbs especially if you already have flour. I use both as an extender and to help achieve a meatier texture.

For frying, use oil sparingly because you may find that you need to add more after frying each batch. I find that these patties absorb quite a lot of oil so always fry at medium to high heat and drain them on wire rack or large strainer. To fry, drop a spoonful of mixture and gently spread with the back of a spoon to flatten and shape into round patties. Don’t overcrowd the pan.


If you are like me who is partial to tasting raw food, try frying a small piece and taste it before frying the whole batch at once. This will help you adjust the taste to your preference.

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