Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Ingredients
Joe’s Mustard Sauce Ingredients
Method
Crab Cake Directions
- 1
Prepare the Mixture
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper. Be careful not to break up the crab meat too much.
- 2
Add Bindings
Add the eggs and breadcrumbs to the mixture. Stir until everything is well combined. Season with salt and black pepper to taste.
- 3
Form the Cakes
Divide the crab mixture into 8 equal portions and shape each portion into a patty, about 1 inch thick.
- 4
Chill the Cakes
Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- 5
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side or until golden brown and crispy.
Joe’s Mustard Sauce Directions
- 6
Mix the Sauce
In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
- 7
Season the Sauce
Season the sauce with salt and black pepper to taste. Adjust the flavors as necessary.
- 8
Serve
Serve the crab cakes warm with Joe’s mustard sauce drizzled on top or on the side for dipping.