Recipe courtesy of Mildred Duvall
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.

In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mrs. Duvall's Crab Cakes

Recipe courtesy of Robert Duvall

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Dump Cakes

Recipe courtesy of Ree Drummond

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Old-Fashioned Clementine Pound Cake

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword