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Thursday, October 22, 2020

Crab Cakes


Whenever I see crab meat on sale, I swoop it up. You can leave that can of crab in your fridge for up to 6 months while you decide what to do with it. 

I decided on crab cakes last night. I like to do the mixture early and leave it sit in the fridge for at least 30 minutes for everything to come together. 


  • 1 large egg
  • 1/4 cup mayo
  • 1 tbsp fresh parsley
  • 2 tsp dijon mustard
  • 2 tsp worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tsp fresh lemon juice (1/2 a lemon) plus the other half for serving
  • 1/4 tsp salt
  • 1 lb crab meat
  • 2/3 cup of panko breadcrumbs
  • melted butter


  1. Whisk the egg, mayo, parsley, mustard, worcestershire sauce, old bay, lemon juice and salt together in a a large bowl. 
  2. Put the crab meat in and then the breadcrumbs. Mix very gently and fold together, trying to not break up the crab meat. 
  3. Cover and refrigerate for at least 30 minutes. 
  4. Preheat oven to 450. Grease a baking sheet with butter. 
  5. Use a 1/2 cup measuring cup and portion the crab cake mixture into 6 cakes on the baking sheet. Don't flatten them but use your hands to compact them.
  6. Brush the tops with a bit of melted butter (for your taste). 
  7. Bake 12 minutes or until they are browned around the edges and on top. 

I served mine with a wedge of lemon and some Birds Eye Cauliflower Mash. Delicious! 

Enjoy! 👏💕

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