Carolina Crab Cakes

by Rog
(Bellingham USA)

We tried these Carolina Crab Cakes with this mustard sauce the other night. We found the recipe in "Taste of Home" magazine we get every month.
These crab cakes were really good and the sauce paired perfectly with the crab cakes. This recipe could be good candidate for being in the "best crab cakes recipes" category!


  • 1 Egg-lightly beaten

  • 1/2 Bread Crumbs

  • 1/4 Cup-Mayonnaise

  • 1 Tsp. Onion-grated

  • 1/2 Tsp. Fresh Parsley-minced

  • 1/2 Tsp. Worcestershire Sauce

  • 1/8 Tsp. Seafood Seasoning (we used Old Bay Seasoning)

  • Dash Pepper

  • Dash Hot Pepper Sauce (Tabasco)

  • 1 Can-Crab Meat (6 oz.)-drained

  • 1 Tablespoon-Canola Oil (We used Olive Oil)


In small bowl, combine the first 10 ingredients; fold in the crab meat and refrigerate for 30 minutes to an hour.

Meanwhile, for the mustard sauce, combine...

  • 2 Tablespoons-mayonnaise

  • 2 Tablespoons-sour cream

  • 1 Tablespoon-Dijon mustard

  • 1/2 Teaspoon-Lemon Juice

  • 1/2 Teaspoon-Worcestershire Sauce.

Combine well and set aside.

In a large skillet, heat the oil over medium heat. Drop the crab meat mixture by 1/4 cupfuls into the heated pan.

Cook for 4-5 minutes on each side until golden brown. Serve these Carolina Crab Cakes with the Mustard Sauce.

Makes about 2 servings, but you can easily double or triple this recipe for more servings.

Check out our How To Make Crab Cakes and find some great recipes!

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