Crab Cakes

Crab Cakes

Winemaker's Suggestion

Biltmore Estate Sparkling Brut

Looking for the perfect Biltmore wine to pair with this dish? We have just the selection for a truly tasty meal.

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By Lisa Stewart

I did not have bread crumb. Crushed up Ritz crackers and used in place of. Moist. Tasty. A big hit!


Enjoy this classic crab cake recipe in the summer, when seafood is at its freshest.

Serves 4

Preparation Time: 1 hour


  • 1 lb. fresh lump crabmeat
  • 6 thinly sliced scallions
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced red pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 2 dashes Tabasco
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • 2 tablespoons Dijon mustard
  • 1/4 cup bread crumbs
  • Clarified butter for sautéing

Preparation Instructions

Empty the crabmeat into a large pan and pick the shells from the meat, trying not to shred the meat into a purée. Add the chopped scallions, celery, and peppers, and gently fold ingredients into the crabmeat, being careful to leave the meat in large pieces. In another bowl, whisk together the mayonnaise, egg, Tabasco, Worcestershire sauce, Old Bay seasoning, and mustard until mixed. Add the mayonnaise mixture to the crabmeat, folding the two together until well mixed but not puréed. Sprinkle bread crumbs in the mixture and fold together. Do not knead the mixture like bread dough. Shape meat mixture into four generous cakes and sauté in clarified butter until golden brown. Then transfer cakes to a 350-degree oven for 8 to 10 minutes until done.