Crazy-Good Crab Cakes



  • 1 lb. Lump Crab Meat
  • 2 Slices White Bread, crumbled, crust removed
  • 1 Egg, beaten
  • 2 tbsp. Mayo
  • 1 tsp Seafood Seasoning
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Dijon Mustard
  • 1 tbsp. Dried Parley Flakes
  • 2 tsp. lemon juice
  • Extra virgin olive oil or butter
Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.
Drizzle 1 tbsp of olive oil or butter in the bottom of a medium skillet.  Saute the crab cakes over medium heat for 2-3 minutes per side, adding more olive oil or butter as needed.

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