Classic Crab Cakes (W-S) Recipe

Name: Classic Crab Cakes (W-S)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1/2 cup mayonnaise; 2 Tbs. Dijon mustard; 2 Tbs. Worcestershire sauce; 1/2 tsp. hot-pepper sauce; 2 lb. fresh lump crabmeat, picked over to remove any shell fragments and squeezed to remove excess water; 1/2 cup dried bread crumbs; 4 Tbs. minced fresh chives; 2/3 cup canola oil; 4 cups mixed greens; Lemon wedges for serving

Servings: persons

2 eggs
1/2 cup mayonnaise
2 Tbs. Dijon mustard
2 Tbs. Worcestershire sauce
1/2 tsp. hot-pepper sauce
2 lb. fresh lump crabmeat, picked over to remove any shell fragments and squeezed to remove excess water
1/2 cup dried bread crumbs
4 Tbs. minced fresh chives
2/3 cup canola oil
4 cups mixed greens
Lemon wedges for serving

1
Prepare the crab cakes
2
In a large bowl, lightly beat the eggs. Add the mayonnaise, mustard, Worcestershire sauce, hot-pepper sauce, crabmeat, bread crumbs and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about 1 1/2 inches in diameter. You should have 18 to 20 patties. Transfer the patties to a baking sheet and refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note).
3
Cook the crab cakes
4
In a large fry pan over medium heat, warm the oil. Working in batches if necessary, add the crab cakes and cook, without moving them, until golden brown underneath, about 4 minutes. Turn the crab cakes over and cook until golden brown on the other side, 3 to 4 minutes more.
5
Divide the greens among individual plates, top with 2 to 3 crab cakes and serve with the lemon wedges alongside. Serves 6.

701

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 2 eggs, 1/2 cup mayonnaise, 2 Tbs. Dijon mustard, 2 Tbs. Worcestershire sauce, and more.

Yes, Classic Crab Cakes (W-S) 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!

Classic Crab Cakes (W-S)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions