Skip to main content
Mariner's Menu

Carolina Crab Cakes


  • 1 pound backfin crabmeat
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon Tabasco sauce
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons finely chopped fresh parsley
  • 1 ½ tablespoons fresh cracker crumbs
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • lemon wedges

In a medium bowl, place the egg, mayonnaise, salt, mustard, cayenne, Tabasco and pepper. Whisk until smooth. Add crabmeat, parsley and crumbs. Toss lightly with a fork, being careful not to break up meat.

Shape into 6 or 8 patties. Wrap in wax paper and chill in the refrigerator for 30 minutes.

Heat oil in a skillet. Add butter and melt. Cook at 375° F until golden brown about 4 to 5 minutes. Turn and cook another 4 to 5 minutes, or until done. Drain on paper towels. Serve with lemon wedges.

Contributed by Joyce Taylor  MM2