Crab Cakes – Version 1
We love Crab Cakes but because of the price of crab, I rarely make them. We could only find crab that was small pieces of white meat so if you can find lump crab pieces, use them instead. However, the small pieces didn’t affect the taste at all, they were still delicious! These Crab Cakes are very easy to make and delicious. I made them, put them in the refrigerator overnight and cooked them for our lunch the next day.
In a medium bowl, whisk the egg.
Add the mayonnaise, Dijon mustard,
Worcestershire sauce, Old Bay,
salt, celery and parsley.
Mix well with a spoon.
Add the crab meat and bread
crumbs mixing well with a spoon.
Cover a baking sheet with foil
and spray with cooking spray.
Form the crab mixture into four
patties. It is about 1/3 cup each.
Cover with waxed paper and place
in the refrigerator for a few
hours to overnight.
In a large frying pan heat about 1/2”
of oil over medium heat until hot.
Fry the crab cakes on both
sides until golden brown.
Serve immediately with your favorite sauce.
Crab Cakes - Version 1
- 1 large egg
- 4 tsp mayonnaise
- 3/4 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Old Bay
- 1/8 tsp salt
- 1/8 cup celery, chopped fine
- 1 Tbsp parsley, chopped fine
- 8 oz crab meat
- 1/4 cup plain bread crumbs
- oil for frying, your choice
- In a medium bowl, whisk the egg.
- Add the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, salt, celery and parsley and mix well with a spoon.
- Add the crab and bread crumbs and mix well with a spoon.
- Cover a baking sheet with foil and spray it lightly with cooking spray.
- Form the crab mixture into four equal size patties. This is almost 1/3 of a cup per patty.
- Cover the patties with waxed paper and refrigerate a few hours or overnight.
- In a large nonstick frying pan, heat oil over medium heat until it is hot.
- Fry both sides of the crab cakes until golden brown.
- Serve immediately with your favorite sauce.