& Save

Susan’s Crab Cakes

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 1/2 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 2 teaspoons seafood seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 dash Worcestershire sauce
  • 1 finely chopped red bell pepper
  • 2 white and green parts, finely chopped green onions
  • 2 large egg yolks
  • 2 lb jumbo lump crabmeat
  • 6 cups fresh breadcrumbs
  • for frying vegetable oil


Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs.

Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 or 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.