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1 pound jumbo lump crab meat picked over for shells
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce like Tabasco
1 large egg lightly beaten
1/8 teaspoon fresh ground pepper
2 tablespoons fresh chopped parsley
1/4 cup panko bread crumbs
1 tablespoon olive oil

In a medium bowl, carefully pick over the crab and remove any shells.
In a small bowl, stir together the mayonnaise, Dijon, Worcestershire sauce, hot sauce, egg, pepper and parsley.
Add the mayonnaise mixture to the crab and carefully fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
Heat the olive oil in a large skillet over medium-high heat.
Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.

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