Jumbo Crab Cakes with Spicy Mayonnaise Recipe

Name: Jumbo Crab Cakes with Spicy Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices of sturdy white bread, torn into pieces; 1 cup fresh parsley leaves; 4 scallions, both white and light green parts, chopped (for 1/2 cup); 1/3 cup plus 2 tablespoons mayonnaise (see Note); 3 teaspoons Creole mustard; 1 teaspoon Worcestershire sauce; 1 large egg; 1 pound lump crabmeat (see Note); 1 cup vegetable oil, for frying; Hot pepper sauce; Lemon wedges, for serving

Servings: persons

2 slices of sturdy white bread, torn into pieces
1 cup fresh parsley leaves
4 scallions, both white and light green parts, chopped (for 1/2 cup)
1/3 cup plus 2 tablespoons mayonnaise (see Note)
3 teaspoons Creole mustard
1 teaspoon Worcestershire sauce
1 large egg
1 pound lump crabmeat (see Note)
1 cup vegetable oil, for frying
Hot pepper sauce
Lemon wedges, for serving

1
23 Minutes
2
Place the bread, parsley, and scallions in a food processor or blender and process until the mixture is fine, 30 seconds.
3
Add 2 tablespoons of the mayonnaise, 1 teaspoon of the mustard, and the Worcestershire sauce and egg and process just until combined, 10 seconds more.
4
Transfer this mixture to a bowl.
5
Pick over the crabmeat, then separate it carefully with a fork.
6
Gently fold it into the parsley and mayonnaise mixture.
7
Divide the crab mixture into 6 even portions and form these into cakes about 1-inch thick.
8
Place the cakes on a large plate.
9
Pour the oil into a large deep skillet and heat over medium-high heat.
10
When it is hot, gently slide the crab cakes into the oil and fry until they are deep brown on one side, 1 minute.
11
Turn the cakes with a metal spatula and fry on the other side until deep brown, 1 minute longer.
12
Transfer the crab cakes to paper towels to drain.
13
Meanwhile, place the remaining 1/3 cup of mayonnaise and 2 teaspoons of mustard in a small bowl and stir to combine.
14
Stir in hot pepper sauce to taste.
15
To serve, place the crab cakes on plates and spoon some of the mustard sauce over each.
16
Serve with lemon wedges.

727

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 slices of sturdy white bread, torn into pieces, 1 cup fresh parsley leaves, 4 scallions, both white and light green parts, chopped (for 1/2 cup), 1/3 cup plus 2 tablespoons mayonnaise (see Note), and more.

Yes, Jumbo Crab Cakes with Spicy Mayonnaise 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!

Jumbo Crab Cakes with Spicy Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions