Quick Carolina Crab Cakes

Name: Quick Carolina Crab Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 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 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

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

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.

Originally published as Carolina Crab Patties in Taste of Home April/May 2009

Reviews

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Average Rating:

kellori114

Jun 18, 2011

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

Mar 11, 2011

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

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!
edseufert

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!