Carolina Crab Cakes

  • Yield 3 to 4 servings

Crab cakes can be prepared in advance for convenience. After browning, store them on a parchment-lined tray and refrigerate them until time to bake.


2 pounds pasteurized jumbo lump crab meat
2 eggs
1/4 cup Japanese-style bread crumbs, or as needed to bind the crab cakes
2 tablespoons minced chives
Juice of 1/2 lemon
1/3 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons whole grain mustard
1 tablespoon Old Bay seasoning
Salt and pepper to taste
2 tablespoons mild olive oil or butter


  1. Preheat the oven to 325F.
  2. Pick through the crab meat to remove any bits of shell. Combine with the eggs, bread crumbs and chives in a medium bowl. Add the lemon juice, mayonnaise, Dijon mustard, whole grain mustard, Old Bay seasoning, salt and pepper; mix well with a wooden spoon or gloved hands.
  3. Shape tightly into balls and flatten gently to form cakes, placing on a baking parchment-lined pan sprinkled with additional bread crumbs.
  4. Heat a medium skillet over medium heat and add the olive oil. Add the crab cakes in batches of 4 or 5 and cook until golden brown on the bottom. Turn the cakes and cook for 1 minute longer.
  5. Remove to a baking pan lined with baking parchment or sprayed with nonstick cooking spray. Bake for 15 minutes or until cooked through. Serve immediately. Makes 6 to 8 cakes.

Recipe reprinted with permission from The Biltmore Company, Biltmore, Our Table to Yours, Chef’s Selection Cookbook (The Biltmore Company, 2007).



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