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Crab Cakes

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

Crab Cakes


  • 2 pounds Lump Crabmeat
  • ½ Cup of Mayonnaise
  • 1 Tablespoon Old Bay Seasoning
  • 2 Tablespoons Chopped Parsley
  • 1 Tablespoon Dijon Mustard
  • ½ lemon, juiced
  • ½ Cup of Panko Japanese Bread Crumbs


Pick the crabmeat over to remove excess shells. Combine the Mayonnaise, Old Bay Seasoning, Parsley, Mustard and Lemon Juice and mix until smooth. Add the Crabmeat to the Mayonnaise mixture and toss everything together, being careful not to break up the lumps of crabmeat.

With your hands, add the Panko Bread Crumbs and mix into the crab mixture. Form into 3oz. cakes.