Crab Cakes with Garlic Mayonnaise

READY IN: 25mins
Recipe by CountryLady

Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!

Top Review by Geema

These crab cakes are set apart from the ordinary when dotted with the fabulous garlic mayonnaise. I made these according to the instruction and the little cakes wouldn't hold together for me, so I had to add some cracker crumbs to bind them enough to roll in the flour and cornmeal. That seemed to do the trick. Next time I make these I will use the garlic mayonnaise in the crab cakes as well as on the top. We enjoyed these a lot C.L.

Ingredients Nutrition


  • 14 cup mayonnaise
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 12 teaspoon Worcestershire sauce
  • 3 tablespoons chopped coriander
  • 14 cup chopped green onion
  • 14 cup chopped roasted red pepper
  • 1 lb crabmeat (defrosted & drained - if frozen)
  • salt & freshly ground black pepper
  • 12 teaspoon hot sauce
  • 12 cup cornmeal
  • 12 cup flour
  • 3 tablespoons melted butter

  • 12 cup mayonnaise
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon lemon juice
  • 12 teaspoon hot sauce
  • 2 tablespoons chopped coriander
  • salt & freshly ground black pepper


  1. CRAB CAKES: Combine first 8 ingredients in a bowl.
  2. Flake crab meat& stir into mixture.
  3. Season to taste& add hot pepper sauce.
  4. Combine corn meal& flour on a plate.
  5. Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
  6. Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
  7. GARLIC MAYO: Whisk all ingredients in a bowl.
  8. Serve with crab cakes.

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