1 lb. crab meat

1 egg

2 tsp. Worcestershire sauce

1/4 tsp. dry mustard

2 tbsp mayonnaise

1 tsp. lemon juice

1 tbsp mustard

1 tbsp melted butter

1 tsp. parsley flakes

1 tsp. old bay seasoning or 1 tsp. creole seasoning

3 tsp. olive oil or 3 tbsp vegetable oil


Combine all ingredients except crab meat. Fold in crab meat and shape into cakes. Set in refrigerator for 30 minutes

Heat large nonstick skillet over medium heat; add 1 tsp oil, add 4 crab cakes; cook 4 to 5 minutes pers ide or until golden brown. Transfer to serving platter. Keep warm in oven repeat with remaining

Dipping sauce:

Combine 1/4 cup mayonnaise; 1 tbsp mustard and 1/4 tsp hot pepper sauce; 1/4 tsp old bay or creole seasoning in a small bowl; mix well

Serve crab cakes warm with lemon wedges and dipping sauce. Makes 12 crab cakes.

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county

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Filed under: Healthy Eating Recipes