Crab Cakes


Crab Cakes

Servings 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 pound of jumbo lump crab meat
  • 20 crushed Ritz or Saltine crackers
  • 1 large beaten egg
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of Old Bay seasoning
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of hot sauce
  • 1/2 cup of mayonnaise
  • 1/2 cup of vegetable or canola oil
  • Salt and black pepper to taste
  • Lemon wedges and arugula bed, for serving
  • 2 tbsp of fresh chopped parsley


  • 1. In a small bowl, combine the mayonnaise, egg, mustard, parsley, Worcestershire sauce, hot sauce and Old Bay seasoning.
  • 2. In a medium bowl, lightly toss the crabmeat and crackers and fold in the mayonnaise mixture. Cover and refrigerate for at least an hour.
  • 3. Scoop the crab mixture and form into 8 small even patties about 1 1/2 inches thick or fewer larger ones (however you prefer). In a large deep skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden brown and heated through about 3 minutes on each side. Transfer the crab cakes to plates and serve with lemon wedges. 
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