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RECIPE Crab Cakes with a Side of Dijon Mayonnaise

Serves 2

I bet I scanned a dozen Maryland Crab Cake recipes to find the most authentic & most traditional. Except for minor variations such as bread crumbs vs cracker crumbs, dry mustard vs jarred Dijon, celery, onions or none, or one egg vs two, they were all basically the same. Therefore our recipe is derived from the search & I believe it’s as authentic as it gets, Almost all Crab Meat, no fillers, kept the mixture light in taste & relatively low in carb & calories. Instead of whole eggs I used only the whites. Actually the eggs simply provide the binding. The proof was in the tasting & we both thoroughly enjoyed the dinner.
As an aside when ready to form into Crab Cakes the mixture made nine 2 ounce patties.

RECIPE For the Crab Cakes


1 Pound of Crabmeat, picked over for shells
1 tsp of Old Bay seasoning
1 TB of Worcestershire sauce
2 Eggs Whites
2 TB of Mayonnaise
1 TB of Colmans Dry Mustard
1 Dash of Pepper Sauce
2 tablespoons Saltine Cracker Crumbs
1 tsp of White Pepper or to taste


1. In a small bowl add the Old Bay seasoning, Mayonnaise, Worcestershire Sauce, Dry Mustard, White Pepper, Egg Whites & Pepper Sauce. Whisk it to a smooth consistency.
2. Add the Crabmeat & 1 TB of Cracker Crumbs & gently mix it all together.
3. Heat the oven to 425〫 F.
3. With a 2 ounce size ice cream scoop lightly sprayed with Olive Oil Pam, pick up a scoop full & place it on a foil covered cookie sheet, then gently flatten it to a pattie.
4. Place the cookie sheet onto the highest oven rack & bake for about 15 minutes, taking an occasional peek.
5. After the 15 minutes, turn the oven to broil for a few minutes to add color to the Crab Cakes.
6. Remove & plate.

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