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Best Crab Cakes


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  • 1 lb. lump crab meat
  • 4 slices bread, crust trimmed off,bake to make them lightly toasted, then cut into pieces about 1/2 inch cubes.
  • 1/2 cup olive oil
  • 2 large eggs
  • 1 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground white pepper
  • 2 tsp. worcstershire sauce
  • 2 Tbs. mayonnaise
  • 2 Tbs. finely minced fresh parsley
  • 2 tsp. fresh lemon juice
  • 1/4 cup Italian bread crumbs
  • 2 Tbs. Butter and 2 Tbs olive oil for frying.



Step 1

Combine all the ingredients except the bread crumbs, crab and the oil for frying in a stainless steel or porcelain bowl. Add the crab meat and toss lightly with a fork.

Using an ice cream scooper, form into a cake with your hands, then coat with the breadcrumbs. Place them onto a cookie sheet and place in the freezer for 10 minutes.

Heat the oil to about 325 degrees, fry the crab cakes 2 a a time for 7 to 8 minutes, or until crisp and golden brown on both sides. Keep the cooked cakes in a warm oven at 200 degrees while preparing the others.


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