Crab Cakes

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 6 crab cakes, enough for 3 adults as a main course.


  • 1 large egg
  • 2½ TBSP mayonnaise (Hellmann’s)
  • 1½ tsps Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • ¼ tsp salt ¼ cup finely diced celery (1 stalk)
  • 2 TBSP finely chopped fresh parsley
  • 1 pound lump crab meat*
  • ½ cup panko (Whole Foods 365 brand)
  • Canola oil


  1. Line a baking sheet with aluminum foil.
  2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
  3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat.
  4. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet.
  5. Cover and refrigerate for at least 1 hour.
  6. Preheat a large nonstick pan to medium heat and coat with canola oil.
  7. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.
  8. Serve immediately with tartar sauce or a squeeze of lemon.

Notes:  *If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

Recipe Origin:  No idea. I printed it out a long time ago.

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