STREAMING NOW: The Layover

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Makes a great appetizer or a light dinner (allow 2 per serving). Goes great with cole slaw and jalapeno hush puppies.”
READY IN:
30mins
YIELD:
8 crab cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth.
  2. Add crabmeat and stir to combine.
  3. Shape mixture into 8 patties.
  4. Roll patties in breadcrumbs and set aside until cooking.
  5. Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy.
  6. Drain on paper toweling and keep warm while cooking the rest.
  7. Serve them hot with lemon wedges and tartar sauce, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: