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Crab Cakes Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 1 egg
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon dry mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon Old Bay Seasoning
  • ¾ cup breadcrumbs
  • 16 oz. lump crab meat


  • In a good size-mixing bowl, combine all the ingredients together except for the lump crab meat. Be sure to wash your hands (or your kid's hands) first and then get in there and mix all the ingredients together.
  • Fold in the crab meat into this mixture but be careful not to overwork it or the nice large "lumps" will break into small pieces.
  • How to Cook
  • I typically sauté the crab cakes in a little bit of olive oil and butter mixture but you can also bake them in a 375°F oven for 12 to 15 minutes. Alternatively you can grill them until they reach an internal temperature of 165°F. It's that easy.
  • I serve them with a red pepper coulis my wife whips up in the blender.