I’ve made several dozen crab cake recipes at home, but this one is my absolute favorite. It’s versatile enough that you can use lump or claw crab meat and still get a really awesome crab cake. It’s also really easy to pull together. I generally pan-fry mine in a dry, non-stick skillet. It’s a very quick meal, and the leftovers even re-heat well.
The recipe as it’s stated below typically makes 4 medium-sized cakes for me. I’ll often double it because purchasing crab meat at the wholesale store is cheaper, and it comes in 16 oz. packages.
Shirley’s Crab Cake Recipe
8oz. Crab Meat (lump or claw)
½ tsp. Phillips Seafood Seasoning (I typically don’t keep this at home. You can use Old Bay, or any other similar “Maryland-style” seafood seasoning)
1 egg
1 tsp. Worcestershire sauce
1/8 tsp. dry mustard
1 Tbsp. mayonnaise
½ tsp. lemon juice
1 ½ tsp. mustard
1 ½ tsp. melted butter
½ tsp. parsley flakes
¼ c. breadcrumbs or Ritz crackers, finely crushed
Directions
In a large mixing bowl, combine all ingredients except for crab meat.
Gently fold in the crab meat, being careful not to break up the lumps.
Shape into cakes.
Pan fry or bake at 375°F degrees for 12-15 minutes or until evenly brown on each side and reaches an internal temperature of 165 degrees.
