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  • 1 pound lump crab meat
  • 1 cup crushed Saltine crackers
  • 1/2 cup mayonnaise
  • 1 tablespoon each Dijon mustard and yellow mustard
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay Seasoning
  • 1 dash Tabasco sauce
  • Vegetable oil for sauteing


  1. Spread crabmeat out on a flat pan and sprinkle crushed Saltines over the top.
  2.  In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. Let  mixture stand 5 minutes.
  3.  Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape.
  4.  Pour oil into a deep skillet and heat. Saute crab cakes a few at a time until golden brown, about 3 minutes per side.  Remove to paper towels to drain briefly.
Recipe by Joan Nathan.

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The recipe was originally published as Lump Crab Cakes on

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