Crab Cakes

I went to the Buffalo Chophouse this past weekend and somehow ended up with everyones leftovers so I decided to make crab cakes. They turned out super delish!

  • 1 pound lump crab meat
  • 2 eggs beaten
  • 2 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 1 cup breadcrumbs
  • 1/4 tsp Worcestershire
  • 1 tsp Old Bay seasoning
  • salt to taste
  • 2 tbsp vegetable oil
  • 2 tbsp siracha sauce
  • Fresh lemon wedges
  • 2 tbs whole grain mustard


  1. Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
  2. Combine the breadcrumbs, crab, eggs, mayo, mustard, salt, old bay and worcestershire. . Shape into 6 crab cakes, and refrigerate for at least 1 hour.
  3. Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.
  4. For the sauce I just added the siracha, lemon and whole grain mustard!

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