Crab Cakes with Spicy Mustard Mayo

  • Author: Erin
  • Prep Time: 1 hour 30 mins
  • Cook Time: 6 mins
  • Total Time: 1 hour 36 mins
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: American



  • 12 oz lump crab meat (might have to ask at the deli)
  • approx. 6 oz fresh crab leg meat (about 3 clusters of legs)
  • 1/3 cup of equal parts crushed saltines and bread crumbs or some combination thereof
  • 1 egg, beaten
  • 1/2 Tablespoon Dijon mustard
  • 1/2 Tablespoon stone ground mustard
  • 1/4 teaspoon worcestershire
  • 1/4 teaspoon chopped garlic
  • 1 Tablespoon fresh chopped cilantro
  • 1 1/2 Tablespoon Old Bay Seasoning
  • 1 teaspoon baking powder
  • pinch of salt
  • 23 Tablespoons grapeseed oil
  • Additional bread crumbs to sprinkle on top of cakes
  • (For spicy may mustard mix together: 4 Tablespoons mayo, 1 1/2 Tablespoons yellow mustard, 1/2 Teaspoon Dijon mustard, 1/2 Teaspoon stone ground mustard, 1/2 Teaspoon cayenne pepper, 1/2 Teaspoon smoked paprika)


  1. Take crab legs and boil for approx. 8 minutes or until fully cooked.
  2. Let cool and remove crab meat.
  3. Combine lump crab meat and crab leg meat into one bowl and then add bread crumb/saltine mixture.
  4. In separate bowl, add egg and whisk.
  5. Then add mayo, Dijon mustard, stone ground mustard, worcestershire, garlic, cilantro, old pay, baking powder and salt to the same bowl with the egg.
  6. Mix well.
  7. Add the egg/mayo/mustard mixture to the crab and slowly fold in so you do not break up crab chunks.
  8. Let cool in fridge for 1 hour.
  9. Form cakes out of the cooled mixture (should make 6-8).
  10. Heat skillet to medium and add 1 Tablespoon grapeseed oil
  11. Sprinkle bread crumbs on tops of cakes – just enough to have a thin layer
  12. Place cakes in skillet, bread crumb side down and cook for 3 minutes.
  13. Before turning over, sprinkle some more bread crumbs on the other side before flipping over.
  14. Cook for an additional 3 minutes on the other side.
  15. Serve immediately and garnish with fresh cilantro; serve with spicy mayo mustard)