1 large egg

2½ tablespoons mayonnaise

1½ teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

¼ teaspoon salt

¼ cup finely diced celery (you’ll need one stalk)

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat*

1/4 ounce Grated parmesan(or any hard cheese….)

Canola oil

Quick Tartar Sauce:

1 cup mayonnaise

1½ tablespoons sweet pickle relish

1 teaspoon Dijon mustard

1 tablespoon minced red onion

1-2 tablespoons lemon juice, to taste

Salt and freshly ground black pepper, to taste


Line a baking sheet with aluminum foil.

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, salt, celery, and parsley in a large bowl and mix well.

Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and Grated parmesa ; gently fold mixture together until just combined, being careful not to shred the crab meat.

Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.

Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce:

Mix all ingredients together in a small bowl. Cover and chill until ready to serve..

See also  Creamy Coconut Shrimp

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