Crab Cakes by Rob Baird

Crab Cakes.doc36.5 KB
1 lb. Jumbo Lump Crab Meat
1 red bell pepper – finely chopped
1 yellow bell pepper – finely chopped
1 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 tsp. Dry English Mustard
½ cup Mayo
¾ cup of crushed Saltine crackers
½ fresh lemon – juice only
1 egg
Old Bay Seasoning – to taste
Panko breadcrumbs for coating
3 Tbs. Olive Oil & 2 Tbs. butter – to cook with


  1. Combine all ingredients except for crab meat. Mix thoroughly and then add crab meat…toss lightly.
  2. Make crab mixture into cakes.
  3. Coat both sides with Panko breadcrumbs.
  4. Heat olive oil and butter over med-high heat.
  5. Cook crab cakes on both sides for 5 mins until golden brown.
  6. Finish in a preheated oven @ 375 degrees for about 15 min.