Crab Cakes

Dinner tonight: crab cakes! These were made by my wonderful chef of a Dad from Epicurious.

A couple of changes were made to the recipe. Firstly, it was doubled. Also, the cakes were made to be more of an “Entree” size rather than appetizer.

It was a strongly “minimalist” meal with the crab cake being the center of attention without a side in sight. Sure, my dad enjoyed his with a small salad, I was satisfied with just the cake and a squeeze of lemon juice atop it.

Crab Cakes (Adapted from Epicurious)


  • 2 slices firm white sandwich bread
  • 1/2 pound jumbo lump crabmeat, picked over
  • 2 tablespoon mayonnaise
  • 1/2 teaspoon Worcestershire sauce
  • 1 large egg, beaten
  • 2 tablespoon unsalted butter


Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).

Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.


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