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Crab Cakes

1 cup mayonnaise
1 tablespoon grainy mustard
Dash of Tabasco
2 tablespoons parsley, finely chopped
2 tablespoon cilantro, finely chopped
1 tablespoon lime juice
3 tablespoons celery, small diced
3 tablespoons scallions, white part only, sliced thin
Salt and pepper to taste
1 pound crabmeat (my favorite is jumbo lump), picked through for shell fragments
4 eggs, mixed well
2 cups all purpose flour
2 cups Panko bread crumbs
Vegetable oil for frying


Heat the butter and oil in a small saucepan. Add the onions and garlic; cook until soft. Add the corn and cook for about 3-4 minutes, season with salt and pepper. Remove from heat, add the chilies.

Mix the milk and eggs together in a large bowl. Pour the cooked vegetables into the eggs and milk, stirring constantly. Sift flour, baking powder, salt and sugar. Fold all dry ingredients into the batter. Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown. Shake powdered sugar over the fritters. Serve with maple syrup, if desired.