Lump Crab Cakes

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 8/5/2020

Everyone will love these succulent crab cakes, laced with the classic, comforting flavor of Old Bay.

16 min Prep: 10 min Cook: 6 min
Serves: 6 Save

Ingredients (9)

  • 1 pound lump crab meat
  • 1 cup crushed Saltine crackers
  • 1/2 cup mayonnaise
  • 1 tablespoon each Dijon mustard and yellow mustard
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay Seasoning
  • 1 dash Tabasco sauce
  • Vegetable oil for sauteing

Directions

  1. Spread crabmeat out on a flat pan and sprinkle crushed Saltines over the top.
  2. In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. Let mixture stand 5 minutes.
  3. Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape.
  4. Pour oil into a deep skillet and heat. Sauté crab cakes a few at a time until golden brown, about 3 minutes per side. Remove to paper towels to drain briefly.

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