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Crab Cakes

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Ingredients for 6 servings

  • 1/3 Cup Mayonnaise
  • 1 Large Shallot, Minced
  • 2 Eggs, Beaten
  • 1 Teaspoon Worcestershire®
  • ½ Teaspoon Yellow Mustard
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Cayenne Pepper
  • ½ Teaspoon Old Bay® Seasoning
  • 1 ½ Pounds Lump Crab Meat
  • 3 Green Onion Stalks, Diced
  • 8 Ounce Box Panko Style Bread Crumbs
  • ½ Cup Olive Oil
  • Dipping Sauce:
  • 1 ½ Cups Mayonnaise
  • ¼ Cup Lemon Juice
  • 6 Cloves Garlic
  • ½ Tablespoon Hot Sauce


In a medium bowl, combine the mayo, shallot and eggs. Once those are combined add the Worcestershire, mustard, salt, cayenne, Old Bay Seasoning and green onions. Mix to combine, and then fold in the crab meat and ½ cup panko. Shape the crab cakes into 18-22 patties about 1 inch thick and place on a platter.
In a shallow dish add the additional panko and coat the crab cakes with the panko. Heat a large skillet to medium heat and add 2 tablespoons of oil. Add the crab cakes and cook until golden and crisp, about 2-3 minutes per side. Drain the crab cakes on a plate lined with a paper towel. Continue adding the oil with each batch of crab cakes. Keep warm in the oven if desired until all crab cakes are cooked.
Prepare the dipping sauce in a small bowl mixing all ingredients until combined, add additional hot sauce if desired.

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