ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

McClellanville Lump Crab Cakes with Whole-Grain Mustard Sauce

Yield 6 servings

Ingredients

  • 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
  • Whole-Grain Mustard Sauce
  • Garnishes: lemon slices, chopped
  • fresh parsley

How to Make It

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

  2. 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.

  3. 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.