Crab Cakes (Favorite of Grandma Linda)


  • 2 lbs lump crab meat
  • 2 eggs
  • 2 slices bread, torn into small pieces
  • 2 TBLS chopped parsley
  • 2 TBLS prepared mustard
  • 2 tsp Worcestershire sauce
  • salt and pepper
  • ½ TBLS mayonnaise
  • 2 tsp. Old Bay Seasoning


1. Beat the eggs well and add the mustard and other ingredients except the crab meat.

2. Add the crab meat and gently mix together trying not to break up the lumps.

3. Form into cakes and fry in a little olive oil or butter until brown. (I usually brown them good on both sides in the electric skillet and then put them in a slow oven to keep warm until we’re ready to eat.)

Makes about 5 cakes per pound depending on how big you make them.  Serve on hamburger buns or eat without the bread with cocktail or tartar sauce.