John’s Crab Cakes

1 lb. fresh pasteurized crab meat
1/4 cup mayonnaise
4 T. minced onion
1 t. worcestershire sauce
1 t. Old Bay Seasoning
1/2 t. minced garlic
1 t. groung pepper
2 eggs, beaten
2 T. minced celery
1 T. lemon juice
1/2 t. Tiger Sauce or hot sauce
1 T. Dijon mustard
1 t. salt
1 cup fresh bread crumbs



Remove any shells from the crab meat and set aside. Combine the rest of the ingredients except for 1/4 cup of the bread crumbs.Carefully fold in the crab meat and distribute evenly throughout the mixture. Use a 1/2 cup measuring cup to form the cakes. Dredge the cakes in the remaining bread crumbs before frying. Heat 1/2 t. vegetable oil and 1/2 t. of butter in a large non-stick skillet. Over a medium heat, sauté the crab cakes for about 2 minutes on each side or until nicely browned and heated through. Serve with Farmers Tartar Sauce, lemon juice and coleslaw. Makes 6 servings.

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