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

1 egg beaten

1 green pepper chopped

1 tablespoon dried onion

1 teaspoon dried mustard

1/3 cup bread crumbs

3 tablespoons mayonnaise

dash salt and pepper


Place ingredients in a bowl and mix together, forming into cakes.

Cook cakes in hot vegetable oil, at least three minute per side.