Top Drawer Crab Cakes


1 lb jumbo lump blue crab meat
1 slice of loaf brioche, torn into tiny pieces
1/2 teaspoon good quality dry mustard (like Colman’s)
1-2 tablespoons Old Bay (depends on how Baltimore you are)
1 egg
1/4 cup mayonnaise


Heat 1/2-inch canola oil in a large skillet. In a medium bowl, whisk together the mustard, Old Bay, egg and mayo until smooth. Add the crab and bread. Form the mixture into 5-6, 3-4-inch, 1/2 inch thick patties. Place in the pan and cook, turning once, until golden brown on both sides and heated through (about 5 minutes on each side). They are a little more fragile than some so take care to only flip them once. Drain on paper towel-lined plates and serve.

My thoughts:

I’ve made Baltimore (or Maryland if you prefer) crab cakes a lot. I’ve posted the method I personally use most frequently which is similar to what I grew up eating and the another method that I didn’t grow up with but that is also very popular which uses crushed saltines as the binder. I haven’t posted one using bread crumbs yet (another popular method) but maybe one day.

This recipe is basically a richer version of what I grew up eating. It uses eggy, slightly sweet brioche (I buy the sandwich loaf brioche at Aldi) to bind, mayonnaise for a really creamy texture, and straight jumbo lump (no backfin). The result is a  more decadent crab cake that is just as simple to make as “normal” crab cakes. Perfect for making a weeknight special.

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  1. Hi Rachel, thanks for this version of your crab cakes.

    I will try to make it since I have two packages of crab meat that came from a food pantry. Is that ever unusual. Most of the time I get things that are marked down or out of date, or that no one is buying..

    I love our new Aldi. I make a lot of yogurt and kefir, and their milk is the same price as at Walmart, but it tastes so much better.

    Oh yeah, another odd food pantry handout was a few years ago I received a rack of Smithfield baby back ribs. The guy who handed them to me was as shocked as I was. They were good. I cooked them in my crockpot with an unusual twist. Let me know it you'd like the method.


  2. Hey Bill! That is funny about the crabmeat, I guess you never know what is going to be donated–I wouldn't be surprised if crab turned up in a Baltimore food pantry!

    I'm intrigued by your baby back ribs method, if you get a chance, share!