McClellanville Lump Crab Cakes with Whole-Grain Mustard Sauce

Coastal Living
6 servings


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1 cup mayonnaise
1 egg white
3 tablespoons cracker meal
2 tablespoons fresh lemon juice
1/4 teaspoon ground red pepper
1/4 teaspoon dry mustard
1/4 teaspoon Old Bay seasoning
1 pound fresh lump crabmeat, drained
1 1/2 cups soft breadcrumbs
1/4 cup peanut oil
2 tablespoons unsalted butter, melted
Garnishes: lemon slices, chopped
fresh parsley


Whisk together mayonnaise and egg white in a medium bowl; add next 5 ingredients. Stir in crabmeat.

Shape mixture into 6 (4-inch) patties. (Mixture will be very soft.) Carefully dredge patties in breadcrumbs; cover and chill at least 1 1/2 hours.

Cook crab cakes in hot oil and butter in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. Serve immediately with Whole-Grain Mustard Sauce. Garnish, if desired.

Created date

April 2001