Stone Ground Crab Cakes

  By Beaverton Foods

May 10, 2016

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 3-4 Servings


1/2 cup mayonnaise

1 large egg, beaten

2 Tbs. Inglehoffer Stone Ground Mustard

1 Tbs. Worcestershire sauce

1/4 tsp. white pepper

1 lb. fresh cooked crab meat (if not available, used canned & drain the liquid)

20 whole saltine crackers, finely crushed in mini food processor

1/4 cup canola oil & 1 Tbs. Butter

Lemon wedges

Inglehoffer Cocktail Sauce

Inglehoffer Tartar Sauce


1In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and white pepper in a medium bowl.

2In another bowl, lightly toss the crab meat with the cracker crumbs. Gently fold in the mayonnaise mixture with the cracker & crab mixture.

3Cover and refrigerate for at least 1 hour. The crab cakes can be prepared ahead, and refrigerated overnight but not longer.

4In a large non stick skillet, heat the oil & butter until shimmering on medium high heat.

5Scoop the crab mixture into six- approx. 1/3 plus - cup mounds; lightly pack into 6 patties, about 1-1/2 inches thick.

6Gently place the crab cakes in the skillet, and cook over moderately medium heat until crust is formed on the outside, and then flip over & crust the other side. Make sure cakes are heated through after flipping, about 3 minutes per side. If not, lower heat (so the crust doesn’t burn) until heated through.

7Transfer the crab cakes to plates and serve with lemon wedges, Cocktail Sauce, & Tartar Sauce.

Because this recipe uses a limited amount of ingredients to bind the crab meat together, and just the minimal amount of seasoning to enhance the flavor of the crab, these crab cakes will go to the top of your list of favorite sea foods.