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Crab Cakes with Two Sauces

Makes: 48  servings
Yield: 48 appetizers Prep 50 mins Chill 1 hr Cook 15 mins


  • 1 cup  mayonnaise
  • 2 large egg yolks
  • 2 tablespoons  dry mustard
  • 2 tablespoons  chopped fresh tarragon or 1 teaspoon dried
  • 2 teaspoons  Worcestershire sauce
  • 1 teaspoon  Old Bay seasoning
  • 1/4 teaspoon  red pepper sauce
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 2 pounds  lump crabmeat, picked over
  • 2 1/2 cups  fresh bread crumbs
  • 2 cups  vegetable oil
  • Celery Remoulade and Creole Mustard Sauce (see Recipe Center)


1. Combine the mayonnaise, egg yolks, mustard, tarragon, Worcestershire sauce, crab boil seasoning, red pepper sauce, salt, and pepper in a large bowl. Carefully fold in the crab meat.

2. Spread bread crumbs on 2 cookie sheets. Drop crab mixture by tablespoonfuls on top of crumbs. Shape into small cakes; roll in crumbs to coat evenly. Chill 1 hour.

3. Heat oil in a 12-inch skillet over medium heat. Cook cakes in 3 batches about 2 to 3 minutes per side, then transfer to paper towels to drain. Arrange crab cakes on a warm serving platter. Serve with sauces. Makes about 48 appetizers.

Make Ahead Tip

  • Prepare as directed above. Cool, cover, and refrigerate up to 24 hours. Reheat on cookie sheets in a 375 degree F oven for 15 minutes.

Nutrition Facts

  • Servings Per Recipe 48
  • cal.(kcal)85,
  • Fat, total(g)7,
  • chol.(mg)31,
  • sat. fat(g)1,
  • carb.(g)1,
  • pro.(g)4,
  • sodium(mg)120,
  • Percent Daily Values are based on a 2,000 calorie diet