Crab Cakes with Cucumber Relish

Coastal Living
Makes 1 1/2 dozen


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1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2/3 cup Italian-seasoned breadcrumbs
1 teaspoon seafood seasoning
1 pound lump crabmeat, picked
2 tablespoons butter, divided
2 tablespoons olive oil, divided


Combine egg and next 7 ingredients in a large bowl. Fold in crabmeat. Shape mixture into 18 (1 1/2-inch) cakes.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sauté half of patties 1 to 2 minutes on each side until golden brown. Repeat with remaining butter, oil, and patties. Serve with Cucumber Relish.

Created date

May 2005