In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. —Cynthia Bent, Newark, Delaware.
Ingredients
2 tbsp. canola oil
1 pound fresh lump crabmeat
1/8 tsp. white pepper
1/2 tsp. Worcestershire sauce
1/2 tsp. lemon juice
3/4 tsp. seafood seasoning
1/2 cup mayonnaise
1/2 cup dry bread crumbs
1 egg, lightly beaten
Method
01
In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce, and pepper. Fold in crab. Shape into six patties.
02
In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.
In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. —Cynthia Bent, Newark, Delaware.
01
Information
Gradeeasy
Serving
3 servings
Prep Time5 Mins
Cook Time20 Mins
Total Time25 Mins
02
Ingredients
2 tbsp. canola oil
1 pound fresh lump crabmeat
1/8 tsp. white pepper
1/2 tsp. Worcestershire sauce
1/2 tsp. lemon juice
3/4 tsp. seafood seasoning
1/2 cup mayonnaise
1/2 cup dry bread crumbs
1 egg, lightly beaten
03
Method
Step 1
In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce, and pepper. Fold in crab. Shape into six patties.
Step 2
In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.