Classic Crab Cakes


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Eggs, 2
  • Mayonnaise, ½ cup (4 fl oz/125 ml)
  • Dijon mustard, 2 tablespoons
  • Worcestershire sauce, 2 tablespoons
  • Hot pepper sauce such as Tabasco, ½ teaspoon
  • Fresh lump crabmeat, 2 lb (1 kg), picked over for shell fragments and squeezed to remove excess water
  • Dried bread crumbs, ½ cup (1 oz/30 g)
  • Fresh chives, 4 tablespoons minced
  • Canola oil, cup (5 fl oz/160 ml)
  • Mixed salad greens, 4 cups (4 oz/125 g)
  • Lemon wedges, for serving


  • Prepare the crab cakes

    In a large bowl, beat the eggs lightly. Add the mayonnaise, mustard, Worcestershire sauce, hot pepper sauce, crabmeat, bread crumbs, and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about inches (4 cm) in diameter. You should have 18–20 patties. Transfer the patties to a baking sheet and refrigerate for 15–30 minutes or place in the freezer (see tip).

  • Cook the crab cakes

    In a large frying pan over medium heat, warm the oil. Working in batches if necessary, add the crab cakes and cook, without moving them, until golden brown, about 4 minutes. Turn and cook until golden brown on the second sides, 3–4 minutes longer. Arrange the greens on plates, top with the crab cakes, and serve with the lemon wedges.