Crab Cakes Recipe


  • 1/3 c. mayonnaise
  • 1 large egg, beaten
  • 2 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. Hot sauce
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. jumbo lump crabmeat, picked over for shells
  • 3/4 c. panko bread crumbs (or saltines)
  • 2 tbsp. Freshly Chopped Parsley
  • Canola oil, for frying
  • Lemon wedges, for serving
  • Tartar sauce, for serving


  • In a littler incurvature, wipe unitedly dressing, egg, Dijon mustard, Worcestershire, and hot sauce and weaken with salinity and flavouring.
  • In a line concavity, budge together shellfish, panko, and herb. Structure in dressing salmagundi, then work into 8 patties.
  • In a heroic skillet over medium-high emotionality, hair pan with oil and passion until shimmering. Add crabmeat cakes and prepare, in batches, until auspicious and crispy, 3 to 5 minutes per choose.
  • Mate with yellow and tophus sauce.