• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1/2 cup minced onion

  2. 1/2 cup minced celery

  3. 6 tbsp. butter

  4. 453 g jumbo lump crabmeat, picked over

  5. 1/2 cup dry breadcrumbs

  6. 1/2 cup mayonnaise

  7. 1/2 tsp. Old Bay Seasoning

  8. 1/2 tsp. worcestershire sauce

  9. 2 drops tabasco

  10. 2 tbsp. minced fresh parsley

  11. 1/2 tsp. salt

  12. 1/2 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Cook onion and celery with 4 tbsp. butter until tender. Transfer to a bowl and stir in crab and breadcrumbs. In a separate bowl whisk together mayonnaise, Old Bay seasoning, worcestershire, tabasco, parsley, salt and pepper. Stir into crab mixture mixing well. Line a sheet pan with waxed paper. Form crab into 6 slightly flattened patties. Place on sheet pan, cover tightly with plastic wrap and refrigerate 1 to 4 hours. Heat 1tbsp. butter in skillet and cook 1/2 of crab cakes until golden brown, about 2 to 3 minutes per side. Repeat with remaining butter and crab cakes. Serve warm with lemon wedges.


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