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Crab Cakes

December 20, 2010

I love crab cakes for an appetizer but you can serve them as a main course as well.  Make your own at home and you will enjoy the real flavor of crab meat, not like the ones you order at restaurants that always seem to have 90% bread in them.


Crab Cakes


  • 1 lb. Crabmeat (fresh or canned)
  • 2 Eggs
  • 2 t. Worcestershire Sauce
  • 1/t. Dry Mustard
  • 2 T. Mayonnaise
  • 1 t. Lemon Juice
  • 1 T. Dijon Mustard
  • 1 T. Melted Butter
  • 1 t. Fresh Parsley  (chopped)
  • 1 t. Phillips Seafood Seasoning
  • 1/2 C. Bread Crumbs
  • Fresh Parsley (for Garnish)


  1. Mix all the ingredients together except the crab and combine thoroughly
  2. Fold in the crab
  3. Shape into cakes and pan fry a few moments on each side (until turning crispy brown)
  4. Serve with a sauce of your choice *

* (served here sauce recipe from “Joe’s Stone Crab” ; see below) 

(Makes about 12-16, depending on size if for appetizer or main course)

For the Sauce

Ingredients and Preparation

  • 2 oz. Coleman’s Dry English Mustard
  • 1 Pint Mayonnaise
  • 1/4 C. Steak Sauce
  • 1/4 C. Worcestershire Sauce
  • 1 C. Light Cream

Mix all ingredients except the cream and beat slowly with an electric beater; add cream and mix well (serve immediately or cover and refrigerate until ready to serve)

(Recipe from “The Miami Herald” from the restaurant “Joe’s Stone Crab)

One Comment leave one →
  1. Margaret Ruth Hyslop permalink
    December 25, 2010 03:09

    Let’s get some fresh crabmeat and prepare for ourselves first then family and friends! Merry Christmas everyone! Happy Birthday Noel!!!!!

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