Mom’s Crab Cakes


  • 1 lb fresh lump crabmeat
  • 1 tablespoon mayonnaise
  • 1 teaspoon dijon mustard
  • 2 teaspoons flour
  • 3 tablespoons butter
  • 1/2 c. tartar sauce
  • 1 lemon cut into wedges


  • In a large bowl gently combine crabmeat, mayonnaise, mustard and 2 teaspoons flour, and salt and pepper to taste.
  • Cover and refrigerate mixture for 10 minutes.
  • Form into 4 patties.
  • Line a plate with plastic wrap and put crab cakes on it.  Cover with more wrap and refrigerate for 30 minutes or up to one day.
  • In a shallow bowl, put extra flour for dredging.  In a large skillet over medium heat, melt butter.
  • Quickly and carefully dredge crab cakes, tap off excess flour and add to skillet.
  • Cook for 8 min. turning halfway through cooking or until golden brown.
  • Serve with tartar sauce and lemon wedges.
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