Simple Crab Cakes


  • 1 pound backfin crabmeat
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • ¼ teaspoon salt
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Tabasco sauce
  • ¼ teaspoon white pepper, freshly ground
  • 2 tablespoons dried chives
  • 1 ½ tablespoons panko bread crumbs
  • canola oil for frying
  • lemon wedges, optional garnish

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

Shape into 6 patties. Wrap each patty in plastic paper and chill in the refrigerator for at least 30 minutes.

Fry in hot oil until golden brown for 4 to 5 minutes. Flip cakes over and cook for 4 to 5 minutes, until done. Drain on paper towels. Serve with lemon wedges.

Contributed by Joyce Taylor MM2