Crab Cakes

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Yield: 6-8 cakes


IngredientAmount / WeightNote
crab1 can (16 oz)well drained
mayonnaise1 tablespoon
Dijon mustard1 teaspoon
dill1 pinchfresh or dried
butterfor sautéing


  1. In a large bowl, gently mix crab, eggs, mayonnaise, Dijon mustard, and dill with a fork, taking care not to break up the crab too much. Form the mixture into patties.
  2. Heat a skillet over medium heat and melt a sufficient amount of butter. Sauté the crab cakes until they are golden brown and fully firm, about 3-5 minutes per side.
  3. Optional: For variations, you may add a sprinkle of Cajun spice to the crab mixture for a different flavor, but be mindful of the additional salt.
  4. Note: While some recipes might suggest adding diced peppers, this version stays true to simplicity, focusing on the crab’s flavor.

Serve the crab cakes with a side of tartar sauce or a squeeze of lemon for an enhanced taste.