Monday, April 17, 2017


This was the first time I ever made crab cakes!  Now that I know how easy it is, I think they are going to be a regular in the dinner rotation in this house.  It took no time to combine the ingredients, then form them into adorable little "cakes", then broil for 10 minutes.  Done!  I like pure crab cakes, meaning: mostly crab, no veggies, not a lot of breading.  I used a minimal amount of panko breadcrumbs just to hold them together.  Use what suits your taste!


2 tablespoons mayo
2 teaspoons Old Bay
2 teaspoons dried parsley
1 teaspoon dry ground mustard (you can use actual mustard if you so desire)
1 egg, beaten
1 lb fresh lump crab meat
3 tablespoons breadcrumbs (more or less, depending on preference)

Combine first 5 ingredients in medium bowl, mixing well.  Gently fold in crab meat, using your hands or a big mixing spoon.  Gradually add in breadcrumbs until it feels like the crab meat is loosely held together.  Be gentle so you have big lumps of crab, not shredded little bits.

For crab cakes a bit bigger than a golfball, form 6 round patties.  If you want quarter pound monsters, make 4 patties.  I like mine tall and round, but you can always make them flatter, like a burger.  Sprinkle some extra Old Bay on top!

Broil on high for 10 minutes.  Serve with a squeeze of fresh lemon and a side of remoulade.