Crab Cakes

Photo: Savorzealous

This can serve 8 or serve many depending on the size of the crab cake.

Yield: 8 servings
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  • 1 pound(s) Lump Crab check for shells
  • 1/2 cup(s) mayonnaise
  • 1 tablespoon(s) lemon zest
  • 1 lemon juiced
  • 1 egg
  • 3 cup(s) bread crumbs
  • 1/2 cup(s) parsely chopped
  • 1/4 cup(s) scallons minced
  • 2 tablespoon(s) old bay
  • 1 teaspoon(s) worchestershire sauce


  1. After looking through the crab for shells, mix all ingredients in a bowl and form into desired size crab cakes. I like to form mine in a ring mold and sear both sides in clarified butter in a pan. These can also be deep fried. I like to serve them with a mango salsa on top and a saffron remoulade.
January 2013

This recipe is a personal recipe added by Savorzealous and has not been tested or endorsed by MyRecipes.

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