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Quick Carolina Crab Cakes Recipe

Quick Carolina Crab Cakes 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. —Katie P. Sloan, Charlotte, North Carolina
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min. YIELD:2 servings

Ingredients

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • CRAB CAKES:
  • 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

Directions

  • 1. In a small bowl, combine the first five ingredients. Cover and refrigerate.
  • 2. In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes.
  • 3. In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook 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.

Reviews for Quick Carolina Crab Cakes

Sort By :
MY REVIEW
Reviewed Jun. 18, 2011

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

MY REVIEW
Reviewed Mar. 11, 2011

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

MY REVIEW
Reviewed May. 7, 2009

"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!"

MY REVIEW
Reviewed Apr. 28, 2009

"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!"

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Wine Pairings

Light-Bodied White Wine

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