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Crazy-Good Crab Cakes


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Rate this recipe 4.5/5 (40 Votes)


  • 1 lb. Lump Crab Meat
  • 2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)
  • 1 Egg, beaten
  • 2 tbsp. Mayo
  • 1 tsp Seafood Seasoning (such as Old Bay Seasoning)
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Dijon Mustard
  • 1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)
  • 2 tsp. lemon juice
  • Extra virgin olive oil or butter (for sauteing)



Step 1

Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.

Drizzle 1 tbsp of olive oil or butter in the bottom of a medium skillet. Saute the crab cakes over medium heat for 2-3 minutes per side, adding more olive oil or butter as needed.


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