These Crab Cakes are the Best Ever! I have tried many recipes and this is the first that really allows the crab meat to shine.

The Best Crab Cakes Ever

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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : For best results, try to get lump crab meat


  • 1/2 cup mayonnaise (Hellman's)
  • 1 whole large egg
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp Asian chili sauce (hot)
  • 1 lb lump crab meat
  • kosher salt and freshly ground black pepper
  • 20 saltine crackers
  • 1/4 cup canola oil
  • 1 whole lemon cut into quarters
  • 2 sprigs dill


  • Gather all ingredients before starting recipe.
  • Cut a lemon into quarters, removing the seeds and pinch a few dill fronds for garnish.
  • Combine mayonnaise, mustard, egg, Worcestershire sauce and chili sauce until blended.
  • Add kosher salt and pepper to taste.
  • Put 20 Saltine crackers in a reseal able plastic bad and crumble using a rolling pin.
  • Combine 1 pound of lump crab meat and the crumbled crackers in a medium bowl and stir to combine.
  • Pour the mayonnaise/mustard mixture over the crab/cracker mixture and blend to combine.
  • Using a 1/3 cup measure, make crab cakes and place on a cookie sheet.
  • Heat 2 tablespoons of canola oil in a medium skillet over high heat until the surface of the oil begins to ripple, add crab cakes and fry for 1-2 minutes over high heat until nicely browned, reduce heat to medium high and fry for another 1-2 minutes.

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