How to Make Three Cats Restaurant’s Crab Cakes

Sweet, fresh crab and pungent herbs make a summertime favorite on the Clawson restaurant’s patio
three cats crab cakes
Three Cats Restaurant’s crab cakes

Enjoy the tastes of a Best of Detroit-winning eatery at home. Three Cats Restaurant — which took home second place for best restaurant, third for best brunch, and first for best chef (the late Matt Prentice) in our 2021 reader’s poll — is sharing its crab cakes recipe. Find the ingredients and directions below.

Three Cats 


1 egg

1 cup mayonnaise 

2 Tbsp. Old Bay Seasoning

 2 Tbsp. Worcestershire sauce

1/4 cup fresh squeezed lemon juice

1/4 cup parsley, chopped

1 1/2 cup panko crumbs

Salt and pepper to taste

1 lb. fresh crab


Combine egg, mayonnaise, Worcestershire sauce, and lemon juice in a medium-sized bowl and mix until well incorporated. Then, add in Old Bay Seasoning, parsley, and salt and pepper. Mix in panko crumbs until the mixture — which will be a panade — is firm but not dry. Gently fold in crab with your hands. Refrigerate the mixture for about an hour so that it cools and becomes easy to mold the cakes. 

Form cakes into small rounds about the size of golf balls. Arrange on a lightly greased sheet pan and cook at 350 degrees for approximately 9 minutes or until golden brown. Serve with any seafood dressing or cocktail sauce — or simply a squeeze of lemon.

Three Cats Restaurant, 116 W. 14 Mile Road, Clawson; 248-900-2287;

This story is featured in the August 2021 issue of Hour Detroit magazine. Read more stories in our digital edition.