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Quick Carolina Crab Cakes

 Quick Carolina Crab Cakes
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
2 ServingsPrep: 10 min. + chilling Cook: 10 min.

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

  • In a small bowl, combine the first five ingredients. Cover and
  • refrigerate.
  • In another bowl, combine the first 10 crab cake ingredients. Fold in
  • crab. Refrigerate for 30 minutes.
  • In a large skillet, heat oil over medium heat. Drop crab mixture by

2 of 2

Quick Carolina Crab Cakes (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.