Crab Cakes

  • Yield: 16 pieces

Too much bread gives a crab cake a doughy composition, while too many spices overpower the delicate flavor of the crab meat. If your obstacle is finding fresh crab meat, consider the canned variety.


3pounds (48-oz) crab meat
1 1/4cups mayonnaise
3 eggs
2tablespoons dry mustard
3/4cup diced pimientos
1cup diced bell pepper
1/4cup minced onion
3/4teaspoon seasoned salt
1tablespoon Worcestershire sauce
1pinch black pepper
1 1/4cups unseasoned breadcrumbs


  1. Preheat oven to 425F. Separate and flake crabmeat with a fork. In a large bowl, whisk together mayonnaise, eggs, mustard, seasoning, pepper and Worcestershire sauce. Blend in remaining ingredients, except the bread crumbs.
  2. Fold in the crumbs. Shape crab mixture into 4-ounce cakes.
  3. Place on baking sheet. Bake until golden brown, about 8 to 10 minutes. Serve with purchased honey-mustard dressing, if desired.

—Recipe by Mary A. Mitchell