Crab Cakes

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Crab Cakes

Crab Cakes

Crab Cakes


1 egg yolk

1⁄3 cup mayonnaise

2 1⁄2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

1 teaspoon dry mustard

1 teaspoon black pepper

1⁄4 teaspoon red pepper flakes

1⁄4 teaspoon Old Bay seasoning

1⁄4 teaspoon salt

1 1⁄4 cups fresh bread crumbs

3 tablespoons chopped fresh parsley

1 pound lump crabmeat

All-purpose flour, for coating

Oil, for deep-frying


1. Beat together the first nine ingredients.

2. Fold in the bread crumbs and parsley.

3. Fold in the crabmeat.

4. Form into 4 to 6 patties.

5. Lightly coat the patties in flour on both sides. Refrigerate for

at least 30 minutes before frying.

6. Deep-fry the crab cakes in 350°F oil (use just enough oil to

cover the crab cakes) until browned.

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