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Mariner's Menu

Deluxe Crab Cakes


  • 1 pound backfin or claw crabmeat
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • ½ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon Tabasco sauce
  • ½ teaspoon freshly ground white pepper
  • 3 tablespoons minced fresh parsley
  • 1 ½ tablespoons fresh cracker crumbs
  • vegetable oil for frying
  • lemon wedges, optional

In a medium bowl, combine egg, mayonnaise, mustard, cayenne, Tabasco and pepper and whisk until smooth. Add crabmeat, parsley and crumbs and toss together lightly with a fork. Shape into 6 to 8 patties. Place patties on a baking sheet lined with parchment paper. Cover with plastic wrap and chill for 30 minutes.

Fry in hot oil until golden brown, about 4 to 5 minutes per side. Drain on paper towels. Serve with lemon wedges.

Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 


Crabs, lobsters, and shrimp are related to barnacles!  They all belong to the Phylum Arthropoda which means jointed appendages and a Subphylum called the Crustacea (crustaceans).

Erika Young, Coastal and Marine Education Specialist