Recipe courtesy of Mildred Duvall

Mrs. DuvallS Crab Cakes

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  • Yield: 4 servings
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1/4 cup mayonnaise

1/4 cup onion, minced

2 eggs, lightly beaten

1/2 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 pound lump crabmeat, picked over

1 cup soda crackers, finely crushed

2 tablespoons unsalted butter

1/4 cup vegetable oil

Lemon wedges


  1. 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.
  2. 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.

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