Crab Cakes

  • Recipe courtesy of Colleen Sadler
Total Time:
35 min
15 min
Inactive Prep:
20 min
6 servings


  • 1 pound Chesapeake Bay crabmeat
  • 1 egg, beaten
  • 2 teaspoons yellow mustard
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup diced onion
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon crab seasoning
  • 1 cup fresh grated bread crumbs
    • Directions

      Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same.