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The Most Delicious Crab Cakes… ever.

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  • 1/2 pound of crab meat, all shells removed
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Tabasco
  • 1 egg
  • 1 clove of garlic, minced
  • 1/2 red bell pepper, finely minced
  • 1 small leek, white portion only, finely minced
  • 1 tablespoon tarragon, rough chopped
  • 2 tablespoons parsley, rough chopped
  • 1/4 cup mayo
  • 1/2 cup Panko breadcrumbs
  • Salt and Pepper to taste


  • 1 cup flour
  • 2 eggs, beaten well
  • 1 cup Panko breadcrumbs
  • 1 tablespoon Old Bay seasoning
  • Grapeseed oil for shallow frying
  • (You gotta use grapeseed oil for this. It has a high smoking point which prevents charring your precious cakes).

Tartar Sauce:

  • 1 cup mayo
  • 1/4 cup sweet pickle, minced
  • 1 small shallot, minced
  • 2 tablespoon capers
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chives, minced
  • 1 tablespoon lemon juice
  • Salt and Pepper to taste

1. Combine all crab cake ingredients, adding just enough breadcrumbs to bind the ingredients. Season with salt and pepper to taste. Form the mixture into golf ball size balls and flatten into a disc.

2. Place flour, eggs, breadcrumbs and Old Bay in separate shallow bowls. With each individually portioned crab cake:

  • Dredge entire cake in flour, ensuring tat there is a light even coating but no excess.
  • Submerge in egg, coating in both sides.
  • Coat evenly on all sides with breadcrumbs

3. Heat a saute pan over medium heat and add the oil. Saute cakes until breading has turned golden brown and crunchy, about 5 minutes per side. Serve immediately with the tartar sauce.


About Jen

I love to cook. I find a lot of joy in bringing smiles to peoples faces with a delicious meal.

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