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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
  • Total Time
    Prep: 10 min. + chilling Cook: 10 min.
  • Makes
    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 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 5 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 until golden brown, 3-5 minutes on each side. Serve with sauce.
Nutrition Facts
2 each: 553 calories, 46g fat (8g saturated fat), 206mg cholesterol, 875mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 22g protein.

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