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Who loves Crab Cakes? I know I do lol.

These crab cakes are made from lump crab meat with just enough filler to bind the crabmeat together.

My family loves this crab cake recipe on pineapple craisin coleslaw as a sandwich on grilled buns.

PREP TIME: 10 Mins




  •  1 pound jumbo lump crab meat, (picked     for shells)
  •  1/2 cup mayonnaise
  •  1 tablespoon dijon mustard
  •  1 teaspoon Worcestershire sauce
  •  1 large egg, (beaten)
  •  1/8 teaspoon fresh ground pepper
  •  2 tablespoons fresh chopped parsley
  •  1 teaspoon Old Bay
  •  1/4 cup panko bread crumbs 
  •  1 tablespoon olive or vegetable oil


1_ In a medium bowl, carefully pick over the crab and remove any shells.

2_ In a small bowl, stir together the mayonnaise, dijon mustard, old bay, Worcestershire sauce, egg, pepper, and parsley.

3_ Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much.

4_ Gently fold in the breadcrumbs.

5_ Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment paper.

6_ Chill & rest for 15-20 minutes.

7_ Heat olive or vegetable oil in a large skillet over medium-high heat.

8_ Add the crab cakes and cook over medium - high heat until golden brown (approximately 3-4 minutes.)

9_ Turn the crab cakes over with a spatula. Cook until golden brown, crispy & cooked throughout (approximately 3 minutes.)

10_ Transfer to a serving platter and serve immediately with tartar sauce & lemon wedges, if desired.