YIELD 2 people
FEATURED SEAFOOD Picked Blue Crab Meat, Hard Shell Blue Crabs

The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the August 2014 issue of Tradewinds, a publication from the North Carolina Fisheries Association.


1 pound crab meat

2 tbsp flour

2 tbsp butter melted

2 tbsp mayonnaise

juice of 1/2 lemon

1 tsp mustard

1/2 tsp crab boil seasoning

1 egg beaten

salt and pepper to taste

cracker meal


Combine all ingredients except egg, salt, and pepper.

Beat egg with salt and pepper added.

Form crab mixture into cakes.

Roll each cake in cracker meal, dip in egg, then roll again in cracker meal.

Fry in hot oil until brown.