• Cooking Time:
  • Servings: 2
  • Preparation Time:


These are a lovely way to enjoy crab. There is very little in the way of filler, binder, or seasoning, as I like the crab itself to be the star.


  • 1 pound jumbo lump crab meat, picked over for shells
  • ½ cup fine dry bread crumbs
  • 2 eggs, lightly beaten
  • ½ tsp Old Bay seasoning
  • ½ tsp Worcestershire sauce
  • A few drops hot sauce
  • Salt
  • Pepper
  • 2 tbsp minced fresh flat-leafed parsley leaves
  • 2 tbsp butter


  • In a small bowl whisk together the egg, Old Bay seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste.
  • Gently fold in crab and bread crumbs until combined well, being careful to leave chunks of crab meat.
  • If the mixture looks too dry, add a bit of mayonnaise; if the mixture looks too wet, add more bread crumbs.
  • Line a baking sheet with wax paper.
  • Form crab mixture into 6 flattened rounds, each about 3 inches wide and ¾ inches thick, and transfer to baking sheet.
  • Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4 hours.
  • In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side.
  • Cook remaining cakes in remaining tablespoon butter in same manner.
  • Serve crab cakes warm with lemon wedges.

Categories: Main Dish  Refrigerator  Shellfish  Stove 
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