[X]

Home > Recipes > Carolina Crab Cakes

Carolina Crab Cakes Recipe

Carolina Crab Cakes Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

"I never used to make crab cakes at home until I created this recipe. They're spiced just right , and the mustard-mayo sauce is the perfect accent.

This recipe is:

Quick

[X]

Rate Carolina Crab Cakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Carolina Crab Cakes Recipe

Prep: 10 min. + chilling Cook: 10 min.

Yield: 2 Servings

10 10 20

Ingredients

1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup mayonnaise
1 teaspoon grated onion
1/2 teaspoon minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/8 teaspoon seafood seasoning
1/8 teaspoon ground mustard
Dash pepper
Dash hot pepper sauce
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 tablespoon canola oil
MUSTARD SAUCE:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce

Directions

In a small bowl, combine the first 10 ingredients. Fold in crab. Refrigerate for 30 minutes. Meanwhile, combine sauce ingredients.
In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook for 3-5 minutes on each side or until golden brown. Serve with sauce. Yield: 2 servings.

Nutritional Facts 2 crab cakes with 2 tablespoons sauce equals 553 calories, 46 g fat (8 g saturated fat), 206 mg cholesterol, 875 mg sodium, 9 g carbohydrate, trace fiber, 22 g protein.

Originally published as Carolina Crab Cakes in Taste of Home April/May 2009, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Carolina Crab Cakes

Carolina Crab Cakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Jun. 18, 2011 by kellori114

Very good but we used scallion instead of grated onion. Next time try reducing the filler to crab ratio.

Reviewed on Mar. 11, 2011 by ladyluckXIII

Delicious & easy. Didn't have seafood seasoning on hand, substituted a Cajun blend. This one's a keeper!

Reviewed on May. 07, 2009 by RealtorSherry

I had never made crab cakes, but knowing Taste of Home's reputation, I knew they had to be good. They were better than good, they were scrumptious and a new favorite!

Reviewed on Apr. 28, 2009 by edseufert

you need to be careful not to put the canola oil in the mix. Also I used "packed in foil lump crab; it didn't set well - I think it was too moist. I will use WELL DRAINED can or fresh next time. Sauce is great!