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Dean & Deluca Crab Cakes


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Rate this recipe 3.7/5 (6 Votes)


  • Canola or safflower oil to oil baking sheet
  • 3/4 cup thick mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp whole-grain mustard
  • 1 large egg, lightly beaten
  • 2 lbs lump crab meat, picked over to remove cartilage
  • lemon wedges as a garnish


Servings 8


Step 1

Pre-heat oven to 400 degrees & lightly oil baking sheet. Prepare the crab cakes by whisking together the mayonnaise, sour cream, mustard & egg in a mixing bowl until well combined. Gently fold in the crab with a rubber spatula until just combined. Shape the mixture into 8 1 inch thick cakes & transfer to the baking sheet.

Bake the crab cakes for 15 minutes or so or until lightly golden. Run a spatula under them once or twice to make sure they're not sticking. When the cakes are ready, place them under a pre-heated broiler for 2 or 3 minutes or until they're lightly browned on top. Remove from broiler and let stand on baking sheet for 5 minutes. Serve with lemon wedges.

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