• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 20


Add panache to this popular appetizer with a spicy mayo accent.


  • 454 g lump crabmeat, well drained
  • ¾ cup cracker crumbs (i.e. Saltines)
  • ½ cup red bell pepper, finely chopped
  • 2 tablespoons green onion, minced
  • 2 tablespoon white onion, minced
  • 1 tablespoon fresh parsley, minced
  • 1 egg
  • ¼ cup light mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper
  • Flour, for dusting
  • 2 tablespoons each butter and olive oil
  • Wafu® Spicy Mayonaizu® Japanese mayo


  • In a large bowl, combine crabmeat, cracker crumbs, pepper, onions and parsley.
  • In a small bowl, whisk together egg, mayonnaise, lemon juice, mustard, Worcestershire sauce and pepper, to taste.
  • Add wet ingredients to crabmeat and mix gently.
  • Shape mixture into patties and dust with flour. Set aside on a plate.
  • In a large skillet, heat butter and oil over medium. When oil is hot, fry crab cakes in batches until golden brown, about 4 minutes on each side.
  • Serve immediately with Spicy mayo for dipping.

Categories: Seafood  Shellfish 

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