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Basil Crab Cakes

Total Time

Prep: 15 min. + chilling Cook: 10 min./batch


4 servings

I love crabmeat any way it’s served, especially in these crab cakes. If you don’t have time to dash to the store, substitute 2 teaspoons of dried basil for the fresh. —Priscilla Gilbert, Indian Harbour Beach, Florida
Basil Crab Cakes Recipe photo by Taste of Home


  • 1 large egg white
  • 1/4 cup mayonnaise
  • 2 tablespoons minced fresh basil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 drops hot pepper sauce
  • 1/2 pound lump crabmeat, drained
  • 6 saltines, finely crushed
  • 1 tablespoon canola oil
  • Seafood cocktail sauce, optional


  1. In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes.
  2. Shape mixture into four patties. In a large skillet, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired.

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