Crab Cakes II Recipe

Crab Cakes II Recipes

  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins


Original recipe makes 4 servings

  •  1 pound fresh crab meat
  •  1 egg
  •  2 tablespoons mayonnaise
  •  1/2 teaspoon ground mustard
  •  1 dash Worcestershire sauce
  •  salt and pepper to taste
  •  4 ounces buttery round crackers, crushed
  •  2 cups oil for frying, or as needed


  1. In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
  2. In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.
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