6 Servings

12 Oz Lump Crab Meat, White and Claw 

1 Egg

2 Tsp French Seafood Seasoning 

2 Tbsp Mayonnaise

1 Tsp Dijon Mustard

1/4 Tsp Salt

1/4 Cup Celery, Minced

2 Tbsp Parsley, Finely Chopped

1/2 Cup Panko Breadcrumbs

1/4 Cup Canola Oil, For Cooking


Place parchment paper or foil on a sheet pan.

In a medium bowl combine crab meat, egg, mayo, mustard, French Seafood Seasoning, celery, parsley and salt.  Gently fold together adding the panko breadcrumbs.

Create 6 crab cakes and place onto prepared sheet pan and refrigerate for a minimum of 1 hour.

When ready to make, heat oil in a large non-stick sauté pan.  Carefully place the chilled crab cakes into pan and cook until nicely browned, about 5 minutes per side.

Serve with a squeeze of lemon and enjoy!

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