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Southern Crab Cakes    Makes 6 crab cakes                   


Crab cakes can be simple or elaborate, depending on the cook



and the area that the dish was created.   I like to keep it simple



and flavorful.  And  done!  Just like burgers, I don't like crab



cakes to be thick, about ¾ of an inch is just right for me.  Maybe



slightly thinner if you're doing appetizer size  (about 2-inches in



diameter).  FYI, This recipe makes the best crab cake "burgers".


















Making crab cakes is a fairly simple process, but there are a few



things to do that will make it even better.



•  Pick through the crabmeat to make sure that every piece of shell is



    removed.  Pick through several times to make sure.



  The texture of the Dijon-style mustard adds another level of flavor.



•  Use fresh parsley if you can.



•  Cook over medium heat to a golden brown on each side.  

  Make sure the ingredients are well-mixed before forming into patties.





































Southern Crab Cake from Laura Lee Alice Cooks.
A Southern Crab Cake ready to be cooked.

Southern Crab Cakes                        Makes 6 patties


•  2 eggs, beaten

•  ½ cup mayonnaise

•  1½ tsp Dijon mustard

•  1 tsp Worchestershire sauce

•  1 Tbsp chopped fresh parsley (or 1 tsp dried parsley flakes)

•  1¼ cups Pepperidge Farm herb-seasoned stuffing mix

•  1 lb refrigerated lump crab meat, picked through

•  Butter (for frying as needed)

•  Fresh lemon, cut into 6 wedges

You will need a medium skillet.


1.  In a large bowl, mix the first 4 ingredients;  gently fold in the parsley,



    stuffing mix and the crabmeat until well blended.  Divide the mixture



    into 6 portions and shape into ½-inch patties.



2. Start with 3 tablespoons of butter in the skillet over medium  heat;



    cook the patties until golden brown on each side, adding butter if



    needed.  Serve with lemon wedges.  


southern crab cakes, best crab cakes

Southern Crab Cakes from Laura Lee Alice Cooks.
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