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Savory Crab Cakes

User Rating 5 Star Rating (1 Review)


Crab Cakes

Crab Cakes

D. Rattray
Serve these tasty crab cakes with tartar sauce or a remoulade sauce, along with lemon wedges.


  • 4 tablespoons mayonnaise
  • 2 tablespoons Creole mustard
  • 1/2 teaspoon Creole seasoning
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped green onion
  • 2 teaspoons finely minced red bell pepper, optional
  • 1 pound jumbo lump crabmeat
  • 1 1/4 cup fresh fine bread crumbs, divided


Combine mayonnaise, mustard, parsley, and seasonings; set aside.

Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended. Shape into 8 crab cakes, about 2 1/2 inches in diameter. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours.

Heat clarified butter or oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and Remoulade or other sauce.

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User Reviews

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 5 out of 5
Just like in a restaurant!, Member laceysmom82

This recipe is great, and very easy! There were lots of crab, and not much breading - just how crab cakes should be! The recipe says it makes 8, but it only made 6 for me! I also used Grey Poupon coarse ground mustard in place of the mustard called for in the recipe.

7 out of 7 people found this helpful.

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