Recipe courtesy of Michele Urvater


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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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1/4 cup mayonnaise

1 tablespoon Dijon mustard

Dash Worcestershire sauce

1/2 cup finely sliced scallion, light and dark part

1 teaspoon salt

1 large egg, lightly beaten

1 pound picked over crab

1/4 cup (or more) fresh breadcrumbs

Tabasco sauce

2 tablespoons vegetable oil

2 tablespoons butter

Flour for dredging

Cole slaw made with threads of carrot, red bell pepper and parsley


  1. In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw.