Total Time
30mins
Prep 15 mins
Cook 15 mins

Makes a great appetizer or a light dinner (allow 2 per serving). Goes great with cole slaw and jalapeno hush puppies.

Ingredients Nutrition

Directions

  1. Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth.
  2. Add crabmeat and stir to combine.
  3. Shape mixture into 8 patties.
  4. Roll patties in breadcrumbs and set aside until cooking.
  5. Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy.
  6. Drain on paper toweling and keep warm while cooking the rest.
  7. Serve them hot with lemon wedges and tartar sauce, if desired.

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