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Steve Escobar's Crabby Crabcakes


Makes 8 crab cakes

1 pound local rock crab meat
1 ⁄2 cup dry breadcrumbs
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon zest
1 tablespoon Old Bay seasoning
1⁄4 cup green onion, finely chopped
2 eggs, beaten
1⁄2 cup Panko (Japanese breadcrumbs)
2 cups oil for frying

Dipping Sauce Ingredients:
1⁄4 cup mayonnaise
2 tablespoons mustard
1 tablespoon soy sauce

In a medium-sized mixing bowl, combine the 1 beaten egg, mayonnaise, mustard, Worcestershire sauce, lemon zest, Old Bay seasoning and green onions. Mix well, then add crab meat and breadcrumbs—be careful not to overwork the crab meat. Form into 8 flat crab cakes and place in refrigerator for 30 minutes.

Place 2 beaten eggs in one bowl, and the Panko in a second bowl. Dip the crab cakes in the egg and then the Panko. Place the coated cakes in hot oil (approximately 350°) until golden brown on all sides. Mix together the ingredients for the dipping sauce. Serve hot with the dipping sauce drizzled over the top.

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