Hearbed Crab Cakes - Learn how to make delicious crab cakes with Chef Patrick Evans-Hylton


1 egg
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon
1 teaspoon hot sauce
1/2 teaspoon Chesapeake Bay seafood seasoning
1/8 teaspoon white pepper
2 tablespoons finely chopped flat leaf parsley
1 pound lump crabmeat
4 slices of bread, crusts removed and torn into small pieces
Vegetable oil


In a medium bowl, combine egg, lemon juice, Worcestershire, Dijon, hot sauce, seafood seasoning and white pepper and whisk to combine. Stir in chopped parsley. In a large bowl, combine crabmeat and torn bread. Pour egg mixture over the crab mixture and gently, as not to break up the pieces of crab, toss to coat thoroughly.

Place the coated crabmeat mixture in the refrigerator for about 20 minutes. Use an ice cream scoop to portion out servings, very gently press to form cake, and place on a baking sheet and return to the refrigerator.

In a skillet, heat about 1-1/2 inches of oil to medium high and fry crabcakes two at a time for about 4 or 5 minutes per side. Drain on paper towels.

Read more of HRM’s food editor Chef Patrick Evans-Hylton’s adventures in food on his blog, www.PatrickEvansHylton.com

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