Crab Cake


  • 300 g. of crab meat
  • 1/2 cup  sour cream
  • 1  egg, beaten
  • 1 tbs Dijon mustard
  • 1 tbs Worcestershire sauce
  • 1/4 tsp hot sauce
  • lemon wedges, for serving
  • 1 tbs. Panko Bread crumbs


In a small bowl, whisk the egg, sour cream, mustard, Worcestershire sauce and hot sauce until smooth. Chop the crab meat in a food processor. In a medium bowl, lightly toss the crab meat with the bread crumbs. Mix crab mixture with the rest all ingredients. Refrigerate for 30 minutes. Form the crab balls and flatten them. In a large skillet, heat the olive oil. Add the crab cakes and cook at medium heat until deeply golden (cover with lid), about  4 minutes per side.  Place on a paper towel all crab cakes to remove excess of oil. Serve the crab cakes with lemon wedges.

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