Chesapeake Bay Crab Cake Sandwiches

Recipe from

Oxmoor House


2 slices white bread
2 eggs, well beaten
1/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon red pepper
2 pounds claw crabmeat, drained and flaked
3 cups fine dry breadcrumbs
Vegetable oil
12 sandwich buns, split
Commercial tartar sauce


Place bread in a large mixing bowl with water to cover; let stand 5 minutes. Drain, squeezing excess water from bread; return to mixing bowl. Add eggs, mayonnaise, Worcestershire sauce, salt, mustard, and pepper; mix well. Fold in crabmeat.

Shape mixture into 12 patties; roll each in breadcrumbs. Fry in deep hot oil (350°) until golden brown, turning once. Drain on paper towels.

Place 1 crab cake in each bun. Serve warm with tartar sauce.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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