Delicious Brampton Crab Cake Recipe & 30th Anniversary Crab Feast

crab cake recipe from Brampton InnBrampton 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.

Don’t forget! Celebrate our 30th Anniversary with us on July 1st!

Join us July 1st for a crab feast in celebration of the 30th anniversary of our Maryland bed and breakfast! We’ll also be announcing our grand prize winner for the weekend getaway!

 Wine Tasting Special

Stay two nights, Save $20 per night, and get complimentary tickets for a Wine Tasting Flight of 5, Crow Summer Sausage & Cheese Platter and a Winery Tour. Room rates start at $195 for two plus tax.

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