Mcclellanville Lump Crab Cakes

"These spicy crab cakes are the perfect party snack. They're also terrific as a main course. Recipe adapted from Louis's Restaurant & Bar, Charleston, SC. COOKS NOTE: Please, do not use Miracle Whip, eek!!! *NOTE* This recipe was adopted in the whirl wind adoption in September of 2006. I have nt had the opportunity to make this recipe, but as soon as I do I will update!"
photo by Sageca photo by Sageca
photo by Sageca
Ready In:
1hr 41mins


  • 1 cup best quality mayonnaise
  • 1 egg white
  • 14 teaspoon cayenne pepper
  • 14 teaspoon seafood seasoning
  • 14 teaspoon Coleman's dry mustard or 1/4 teaspoon spicy Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra fine cracker meal
  • 1 lb large lump crabmeat, gently picked over to remove any shell without breaking up the big pieces of crab
  • 1 12 cups fresh white breadcrumbs, made in a food processor from plain grocery-store fresh white bread, crusts cut off
  • 14 cup peanut oil
  • 2 tablespoons unsalted butter


  • Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
  • Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
  • Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
  • When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
  • Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
  • When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
  • Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
  • NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.

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  1. Sageca
    This crab cakes were very good and so easy to prepare;I used only 2 tblsp of canola oil and it worked perfect. I made these for Photo Tag. Thanks for posting, Sage/Rita



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