Quick Carolina Crab Cakes Recipe

4.5 4 6
Quick Carolina Crab Cakes Recipe
Quick Carolina Crab Cakes Recipe photo by Taste of Home
Publisher Photo

Quick Carolina Crab Cakes Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 large 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 1/4 cupfuls into the pan; cook 3-5 minutes on each side or until golden brown. Serve with sauce. Yield: 2 servings.
Originally published as Carolina Crab Cakes in Taste of Home April/May 2009, p37

Nutritional Facts

2 each: 553 calories, 46g fat (8g saturated fat), 206mg cholesterol, 875mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 22g protein.

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • CRAB CAKES:
  • 1 large 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
  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.
Originally published as Carolina Crab Cakes in Taste of Home April/May 2009, p37

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Reviews forQuick Carolina Crab Cakes

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MY REVIEW
kellori114 User ID: 1072564 163011
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
ladyluckXIII User ID: 973558 107179
Reviewed Mar. 11, 2011

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

MY REVIEW
RealtorSherry User ID: 4130287 141819
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
edseufert User ID: 1713296 105350
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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