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Crab Cakes


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  • 1 egg
  • 3 tablespoons mayonnaise
  • 1 teaspoon dry mustard
  • 1/4 cup chopped drained bottled pimiento
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Worcestershire sauce
  • 2 dashes Tabasco sauce
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 teaspoon salt
  • 1 pound lump crab meat (drained if using canned)
  • 3/4 cup finely-crushed spicy pork rinds
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter


Servings 8


Step 1

In a large bowl whisk together the egg, mayonnaise, mustard, pimiento, parsley, Old Bay Seasoning, Worcestershire sauce, Tabasco, pepper, and salt. Add the crab meat and 1/4 cup of pork rinds, toss the mixture gently.

Spread the remaining 1/2 cup of pork rinds on a plate, form 1/3-cup of mixture gently into 3/4-inch patties (about 8), and coat the top and bottoms of each patty carefully with the pork rinds, transferring to a sheet of waxed paper.

In a large skillet heat the oil and the butter over moderately-high heat. Fry the crab cakes, for 1 to 2 minutes on each side, or until they are golden. Serve with the lemon wedges.

This recipe yields 8 servings; 1 carb gram per serving.

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