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Adrienne's Crab Cakes

Adrienne's Crab Cakes

These simply delicious crabcakes go together in no time and truly showcase the delicate flavor of crabmeat. Serve them with lemon wedges and your favorite tartar sauce.

  • Yield: 12 to 24 crab cakes, depending on the size


  • 1 pound fresh crabmeat, picked over for shells and cartilage, and drained
  • 1/4 cup mayonnaise
  • 1 scallion, minced (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon hot pepper sauce (optional)
  • 3/4 cup dry breadcrumbs
  • Salt, black pepper and cayenne, to taste
  • 1 large egg, lightly beaten
  • 1/4 cup vegetable oil or clarified butter


  • In a bowl, mix the crabmeat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg. Form the crab mixture into either 1/8- or 1/4-cup-sized flat cakes, depending on your taste. Dredge the cakes in the remaining breadcrumbs, pressing to make the crumbs stick. Transfer the cakes to a baking sheet lined with waxed paper. Cover and refrigerate for 1 to 4 hours.

  • Heat the oil in a cast-iron (or other heavy) skillet over medium heat. Add a few crab cakes at a time to the skillet and cook until golden brown, about 2 minutes per side. Drain the cakes on paper towels. Prepare to devour.

  • For sauce ideas I'd try:

  • Basil Aioli Cilantro-Lime Tartar Sauce Cucumber Tartar Sauce Red Chili Mayonnaise Chipotle Mayonnaise Mustard Mayonnaise

Recipe Details