Lump Blue Crab Cake Recipe
dijon mustard sauce
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.
Ingredients for Lump Blue Crab Cake
Method
Directions for Cooking Lump Blue Crab Cake
Prepare the Crab Cake Mixture
In a large bowl, gently combine the lump blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
Form the Cakes
Shape the crab mixture into 6 to 8 patties, ensuring they are firm enough to hold their shape.
Chill the Cakes
Place the formed crab cakes onto a baking sheet and refrigerate for at least 30 minutes to help them set.
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side until they are golden brown and heated through.
Serve
Remove the crab cakes from the skillet and drain on paper towels. Serve warm with additional Dijon mustard sauce if desired.