Pan-Seared Crab Cakes

Photo: psfreeman

Recipe from Harris Teeter's Fresh Catch Newsletter.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate : 30 Minutes


  • Crab Cakes:
  • 1 pound(s) fresh backfin crabmeat
  • 1/4 cup(s) mayonnaise
  • 1 teaspoon(s) hot sauce
  • 1/2 teaspoon(s) Dijon mustard
  • 1 teaspoon(s) Worchestershire sauce
  • 1 egg
  • 1/4 teaspoon(s) salt
  • 1/2 teaspoon(s) ground black pepper
  • 10 crushed saltine crackers
  • 1/2 fresh lime
  • 2 tablespoon(s) finely chopped parsley
  • 2 tablespoon(s) extra virgin olive oil
  • 1/8 stick(s) butter
  • Sauce for Crab Cakes:
  • 1/4 cup(s) mayonnaise
  • 1 teaspoon(s) sesame oil
  • 1/2 teaspoon(s) ground black pepper
  • 1 small squeeze of fresh lime juice


  1. For Crab Cakes:
  2. 1. Mix first 10 ingredients thoroughly in medium sized mixing bowl.
  3. 2. Gently fold in crabmeat.
  4. 3. Form cakes of desired size and place on plate, cover with plastic wrap and place in refrigerator for 30 minutes.
  5. 4. Heat olive oil and butter in sauté pan on medium heat & gently place crab cakes.
  6. 5. Let cook 5-6 minutes on each side or until golden brown.
  7. For Sauce: 1
  8. 1. Mix all ingredients and use sauce for the crab cakes.
May 2012

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

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