Crab Cakes



1/3 c. Canola Based mayonnaise
1 large egg, beaten
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
1 tsp. Old Bay Seasoning
Kosher salt and Freshly-ground black pepper to taste
1 lb. jumbo lump crabmeat, picked over for shells
3/4 c. panko bread crumbs (or saltines)
2 tbsp. Freshly Chopped Parsley
Canola oil, for frying
Lemon wedges and tartar sauce, for serving if preferred


  1. In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, Old Bay and season with salt and pepper.
  2. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
  3. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
  4. Serve with lemon and tartar sauce.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Current status of COVID-19 testing in San Angelo