Crab Cakes with Mayo Mustard Sauce

Crab Cakes

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2 tablespoons finely chopped scallions
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon Old Bay Seafood Seasoning
1/2 cup plus 2 tablespoons mayonnaise, divided
1 egg
1 cup panko Japanese breadcrumbs, divided
2 cans (6 ounces each) or about 1/2 pound lump crabmeat
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard

In a bowl beat egg. Mix in scallions, parsley, Old Bay, 2 tablespoons mayo, crab (if using canned drain well) and 1/3 cup panko breadcrumbs. Fold together to gently combine. Cover and refrigerate at least 30 minutes or up to overnight. In another bowl mix 1/2 cup mayo with mustard and lemon juice. Cover and refrigerate. Gently pat crab mixture into 3/4-inch-thick patties. Dredge patties lightly in the remaining panko breadcrumbs. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 3 to 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining oil in pan. Repeat procedure with remaining crab cakes. Serve crab cakes warm with mayo mustard sauce.

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  1. Timothy Sebora says:

    What size cans of crab 6oz or something else ?