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“I've had crab cakes many times, always searching for a great one! This one qualifies in my book. A perfect blend of ingredients....”
READY IN:
18mins
SERVES:
2-3
YIELD:
6-7 crab cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Line two cake tins with aluminum foil (enough to cover over crab cakes). (You can also use a baking sheet (lined w/foil) making sure your refrigerator is large enough to fit!).
  2. Combine egg; mayonnaise; Dijon mustard; Worcestershire sauce; Old Bay seasoning; salt; celery; parsley and green onion (optional).
  3. Mix well in a large bowl.
  4. Add crab (making sure to remove all hard/sharp cartilage).
  5. Add Panko to mix.
  6. Gently fold all ingredients until combined, making sure not to shred crab meat.
  7. Shape into cakes (about 1/2 cup each).
  8. Place in pans (or baking sheet).
  9. Cover and refrigerate for 1 hour.
  10. Heat Canola oil on medium heat.
  11. Cook crab cakes 3 to 5 minutes each side.
  12. Serve with chilled; fresh tartar sauce, if desired. (recipe above).
  13. TARTAR SAUCE: Mix all ingredients together and chill.

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