Chesapeake Bay Crab Cakes Recipe

Name: Chesapeake Bay Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each eggs; 1 teaspoon prepared mustard hot, prepared; 1 tablespoon lemon juice freshly squeezed; 6 tablespoons olive oil divided; 1/2 teaspoon salt; 1 x black pepper freshly ground; 1 pound crab meat picked clean; 1/2 cup bread crumbs; 1 x cayenne pepper; 4 tablespoons butter; 1 x parsley leaves; 1 each lemon cut into wedges; 1 x tartar sauce

Servings: persons

1 each eggs
1 teaspoon prepared mustard hot, prepared
1 tablespoon lemon juice freshly squeezed
6 tablespoons olive oil divided
1/2 teaspoon salt
1 x black pepper freshly ground
1 pound crab meat picked clean
1/2 cup bread crumbs
1 x cayenne pepper
4 tablespoons butter
1 x parsley leaves
1 each lemon cut into wedges
1 x tartar sauce

1
Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
2
While beating vigorously, gradually pour 4 tablespoons of olive oil into the egg mixture in a thin stream.
3
When smooth and creamy, stir in salt and pepper.
4
Gently fold in crabmeat, then bread crumbs and cayenne pepper.
5
Shape into 8 patties, each about a half-inch thick.
6
They will want to fall apart, but that's the idea of a good crab cake.
7
You want only enough non-crab stuff to just barely bind them.
8
Melt butter together with remaining 2 tablespoons of olive oil in skillet over medium heat.
9
When butter sizzles (but before it burns!)
10
gently ease the crab cakes into the skillet to cook.
11
When well browned (2 to 3 minutes), gently turn and cook other side.
12
Drain on paper towels.
13
Serve immediately with parsley, lemon, tartar, if desired.
14
Makes 4 main-course servings, 8 appetizers.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 each eggs, 1 teaspoon prepared mustard hot, prepared, 1 tablespoon lemon juice freshly squeezed, 6 tablespoons olive oil divided, and more.

Yes, Chesapeake Bay Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chesapeake Bay Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions