This site is a repository of recipes that I have collected over the years and is simply a place for me to store them for my own use. Whenever possible the original source for the recipe has been listed, however sometimes this just isn't possible. It is not my intent to claim any of these recipes as my own. Full disclaimer is here.

Crab Cakes

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1 lb. lump crab meat (canned crab meat may be substituted)
1 egg, slightly beaten
2 slices bread
1 tbsp. chopped parsley
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 tbsp. mayonnaise

Trim crust from bread. Pull inside of bread into small pieces, soak well in beaten eggs with mustard, Worcestershire sauce and seasonings. Add crab meat, mix lightly with fork. Shape into cakes. Brown in hot skillet just brushed with fat. Cakes will be light and fluffy and delicate flavor. Makes 8 cakes.

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1 thought on “Crab Cakes”

  1. I made these with canned crab meat. I soaked the crab meat for 10 minutes in ice water to remove the can taste. I squeezed out the water. I made them with two 6 oz cans. It made four nice sized cakes, but for myself, I would probably cut the recipe in half next time. I also added some hot sauce and plenty of salt and pepper.

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