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Crab Cakes with Fresh Lime


  • 1 pound backfin crabmeat
  • 1 egg, beaten
  • ½ cup mayonnaise
  • ¼ teaspoon Tabasco sauce
  • 1 ½ tablespoons fresh lime juice
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 ½ tablespoons chopped fresh cilantro
  • 1 cup French bread crumbs   
  • 1 cup French bread crumbs for coating
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • lime wedges for garnish

In a medium bowl, combine egg, mayonnaise, Tabasco, lime juice, salt, cayenne and cilantro.

Blend in bread crumbs. Gently blend in crabmeat, being careful not to break the meat apart.

Shape into 6 patties or 8 cakes. Coat lightly with 1 cup bread crumbs.

Heat oil and butter in a skillet to 375° F. Add the crab cakes to the skillet and cook until golden brown, about 4 to 5 minutes per side. Drain on paper towels.

Garnish with lime wedges.

Contributed by Joyce Taylor MM2