Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.




Crab Cakes

Bonefish Grill Crab Cakes
Copycat Recipe

Makes 6 to 8 servings

1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1 large egg
1/4 cup mayonnaise
1 teaspoon sour cream
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Kosher salt
2 teaspoons chopped fresh parsley
2 teaspoons ground cayenne pepper
1/4 teaspoon paprika
1/4 cup bread crumbs
2 tablespoons diced red bell pepper
1 pound lump crab meat, drained
Additional bread crumbs for patties
Clarified butter for cooking
Wasabi Herb Sauce (for serving, recipe follows)
Thai Sarachi (Asian hot sauce, for serving)
Lemon wedges (for garnish)

To Make the Crab Cakes:  In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in 1/4 cup bread crumbs, red peppers and crab. Form 3-ounce patties by hand. Coat with additional bread crumbs. Put on parchment paper-lined baking tray. Refrigerate 2 hours.Heat oven to 350 degrees F.  Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Put cakes in oven 5 minutes.

To Serve:  Lay cake in center of plate. Squeeze Wasabi Herb Sauce on both sides. Add Thai Sarachi (Asian hot sauce). Garnish with lemon.

Wasabi Herb Sauce
4 tablespoons and 1/4 cup olive oil, divided use
1/4 cup minced celery
1/4 cup chopped green onions
1 bunch chopped fresh parsley (no stems)
2 tablespoons Dijon mustard
2 teaspoons wasabi powder
1 tablespoon lemon juice
1 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon chopped garlic
1 teaspoon anchovy paste

In food processor, puree 4 tablespoons olive oil, celery, green onions and parsley. Transfer mixture to bowl. Stir in Dijon mustard, wasabi powder, lemon juice, mayonnaise and the remaining 1/4 cup olive oil, dry mustard, garlic and anchovy paste. Return mixture to food processor. Process on low speed 1 minute. Pour sauce into squeeze bottle. Refrigerate until ready to use.

NOTES:  Clarified butter is a pure form of butter that has had the milk solids removed. Clarified butter has a higher smoke point than regular butter and can be used to cook at higher temperatures.


  1. You can buy cooked shrimp at the fish counter or in the frozen fish section.

  2. nice recipe, but not even close to our recipe :)

    - a BFG manager

  3. This looks yummy…I love using Indian spices especially pepper, ginger etc. Their essence will make the food unique. I tried this crab cake once, but I missed some spices in that dish. This time I am going to make the same dish with some Indian spices.

  4. I think it comes very close to the bonefish crab cakes. I make this recipe a lot, and I eat at Bonefish a lot. Thumbs up for a close copycat

  5. Why do you put in refrigerator for 2 hours?!

    1. i think so they can hold their shape better while they cook.

  6. For me this was a tad too spicy will try again and reduce pepper