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Crab Cakes with Chesapeake Bay Mayo

 Crab Cakes with Chesapeake Bay Mayo
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.—Michelle Critchell, Moon, Virginia
16 ServingsPrep: 20 min. + chilling Cook: 10 min./batch

Ingredients

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon seafood seasoning
  • CRAB CAKES:
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon seafood seasoning
  • 1/8 teaspoon pepper
  • 3 cans (6 ounces each) lump crabmeat, drained
  • 1/4 cup canola oil

Directions

  • In a large bowl, combine the first five ingredients. Cover and chill
  • until serving. For crab cakes, in a large bowl, combine the egg,
  • cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood
  • seasoning and pepper. Fold in crab. Refrigerate for at least 30

2 of 2

Crab Cakes with Chesapeake Bay Mayo (continued)

Directions (continued)

  • minutes.
  • With floured hands, shape mixture by 2 tablespoonfuls into
  • 1/2-in.-thick patties. In a large skillet over medium heat, cook
  • crab cakes in oil in batches for 3-4 minutes on each side or until
  • golden brown. Serve with sauce. Yield: 16 appetizers.
Nutritional Facts: 1 crab cake with 1 tablespoon sauce equals 174 calories, 14 g fat (3 g saturated fat), 51 mg cholesterol, 287 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.