← Back to Search Results
frying American
Jumbo Crab Cakes with Spicy Mayonnaise

Photo by:
Comments: 0
 

Recipe

The secret ingredient in these crab cakes and their sauce is a simple one – mayonnaise. Not only does mayonnaise add richness and flavor to the cakes, mix it with Creole mustard and hot pepper sauce and you have a quick sauce. A full cup of fresh parsley adds texture and a fresh flavor, so don’t scrimp. Also, buy the best blue crabmeat you can find. Because these crab cakes are so deliciously rich, I often serve them on a bed of salad greens.

Yield: Serves 4 to 6
Prep time: 10 Minutes

Ingredients

  • 2 slices of sturdy white bread, torn into pieces
  • 1 cup fresh parsley leaves
  • 4 scallions, both white and light green parts, chopped (for ½ cup)
  • 1/3 cup plus 2 tablespoons mayonnaise (see Note)
  • 3 teaspoons Creole mustard
  • 1 teaspoon Worcestershire sauce
  • 1 large egg
  • 1 pound lump crabmeat (see Note)
  • 1 cup vegetable oil, for frying
  • Hot pepper sauce
  • Lemon wedges, for serving

Directions

 2–3 Minutes

1. Place the bread, parsley, and scallions in a food processor or blender and process until the mixture is fine, 30 seconds. Add 2 tablespoons of the mayonnaise, 1 teaspoon of the mustard, and the Worcestershire sauce and egg and process just until combined, 10 seconds more. Transfer this mixture to a bowl.

2. Pick over the crabmeat, then separate it carefully with a fork. Gently fold it into the parsley and mayonnaise mixture. Divide the crab mixture into 6 even portions and form these into cakes about 1-inch thick. Place the cakes on a large plate.

3. Pour the oil into a large deep skillet and heat over medium-high heat. When it is hot, gently slide the crab cakes into the oil and fry until they are deep brown on one side, 1 minute. Turn the cakes with a metal spatula and fry on the other side until deep brown, 1 minute longer. Transfer the crab cakes to paper towels to drain.

4. Meanwhile, place the remaining 1/3 cup of mayonnaise and 2 teaspoons of mustard in a small bowl and stir to combine. Stir in hot pepper sauce to taste. To serve, place the crab cakes on plates and spoon some of the mustard sauce over each. Serve with lemon wedges.

Notes

I like Hellmann’s mayonnaise for cooking as well as for spreading on sandwiches.

When buying crab, you will obviously get better quality crab at a lower price if you live near the Atlantic shore. Blue crab is the best crab for making crab cakes. But fear not if you are landlocked, as I am in Nashville. (We don’t even have a large fish market as many cities do.) I buy blue crab at a wholesale club like Costco, where it is sold in 16-ounce cans.


© 2003 Anne Byrn
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

320kcal (16%)
460mg (19%)
6g
1g
25g (38%)
0g
3g (16%)
11g
9g
109mg (36%)
1g
18g
41mg
398mg
74mcg RAE (2%)
17mg (29%)
118mg (12%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
raos-cookbook Rao's Cookbook
by Frank Pellegrino
mexican-everyday Mexican Everyday
by Rick Bayless
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?