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Carolina Crab Cakes Recipe

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"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.

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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.

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Reviews for Carolina Crab Cakes (4)

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Carolina Crab Cakes

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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!