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Killer Crab Cakes

Surf and turf Christmas dinner gets repurposed as I reuse our crab leg leftovers to make these delicious crab cakes!
Prep Time20 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: Seafood
Servings: 12 servings


  • 2 cups Croutons
  • 2 lbs Crab Meat we used crab leg leftovers
  • 1 cup Mayonnaise
  • 2 Eggs
  • 4 tbsp Worcestershire Sauce
  • 2 tbsp Baking Powder
  • 1 tsp Tabasco Sauce
  • Olive Oil


  • In a food processor pulse croutons until you get a breadcrumb consistency
  • In a medium mixing bowl, gently combine the crushed croutons with the crabmeat.
  • In a small mixing bowl, whisk together the mayonnaise, eggs, Worcestershire Sauce, baking powder, and Tabasco until smooth.
  • Gently fold the mayonnaise mixture with the crabmeat mixture.
  • Divide the crabmeat mixture and very gently pat into 1½-inch hamburger-like patties. DO NOT OVERWORK. Set the patties aside until ready to cook.
  • Set a large skillet over medium heat and, when hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. It is important to not crowd the skillet, so cook the crab cakes in multiple batches.
  • Transfer the cooked cakes to a paper towel-lined plate to remove excess oil.
  • Serve over salad with homemade Lemon Dill Aioli Sauce