Crab Cakes

Prep time: 10 minutes

Cook time: 15 minutes

serving size: 6


-1/4 cup mayonnaise

-2 large egg yolks

-1 tbsp chopped parsley

-1 tbsp dijon mustard

-1 tsp fresh lemon juice

-1 tsp old bay

-1/4 tsp cayenne pepper (can add more if desired)

-2 lbs fresh crabmeat drained, flaked, and all cartilage removed

-3/4 cup plain panko bread crumbs

-1 tbsp oil, canola/vegetable/or olive

-1 tbsp butter


  1. In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, old bay, and cayenne until combined.

  2. Next, fold in the crabmeat and breadcrumbs into the mixture. Shape into 6-8 crab cake patties.

  3. Place into the refrigerator for about 30 minutes and let set.

  4. Add butter and olive oil to a skillet on medium heat. Cook crab cakes for 4-5 minutes on each side until golden brown.

  5. Drain on paper towels then serve with lemon slices and a side of tartar sauce.

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