Divine Crab Cakes

Divine Crab Cakes

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  • Prep Time


  • Total Time


  • Servings



  • 2

    beaten eggs

  • ¾

    cup soft bread crumbs

  • cup mayonnaise or salad dressing

  • 1

    teaspoon dry mustard

  • 1

    teaspoon lemon juice

  • 1

    teaspoon Worcestershire sauce

  • ½

    teaspoon salt

  • ¼

    teaspoon ground black pepper

  • teaspoon bottled hot pepper sauce

  • 1

    pound cooked crabmeat, finely flaked

  • cup fine dry bread crumbs

  • 2

    tablespoons cooking oil


1. In a large bowl combine the eggs, soft bread crumbs, mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, black pepper, and hot pepper sauce. Stir in crabmeat, mix well. Shape mixture into 8 (1/2 inch) thick patties. 2. Coat patties with the bread crumbs. In large skillet heat oil over medium heat. Cook crab cakes, four at a time, in hot oil about 3 minutes on each side or until golden brown. Keep warm while cooking remaining crab cakes. (Add additional oil to skillet if necessary)


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