Ingredients

The following ingredients have 4 Servings
  • 1 pound jumbo lump crab
  • 1 large egg
  • 1 ½ teaspoons old bay seasoning
  • 1 ½ teaspoons Worcestershire sauce
  • 1/3 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely minced parsley
  • 1 cup buttered cracker breadcrumbs
  • ¼ cup oil
  • 1 cup bechamel sauce
  • 2 teaspoons yellow mustard
  • 2 teaspoons whole grain mustard

Instruction

  • Crab Cakes: Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
  • Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
  • Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
  • Pour the oil into a large frying pan over medium heat.
  • Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
  • Set aside to drain on a rack or paper towels.
  • For the Sauce: Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
  • Serve the sauce alongside the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.