East Coast Crab Cakes

Classic crab cakes with a bright lemony sauce is a perfect way to share a day with friends. Depending on what is available to you, this recipe can be made with fresh crabs or canned crabmeat.

Serves: 6Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. cornstarch
  • 1⁄2 tsp. sugar
  • 1⁄8 tsp. ground white pepper
  • 1 cup chicken broth
  • 2 Tbsp. water
  • 1⁄2 tsp. grated lemon zest
  • 1⁄3 cup fresh lemon juice
  • 1⁄3 cup plus 1⁄4 cup mayonnaise, divided
  • 2 lbs. fresh crabmeat, drained
  • 1 cup soft whole-wheat breadcrumbs
  • 2⁄3 cup minced onion
  • 2⁄3 cup minced celery
  • 1 egg white, lightly beaten
  • 2 tsp. Old Bay seasoning
  • 2 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1⁄4 tsp. ground red pepper
  • 2 tsp. chopped fresh parsley
  • 2 tsp. olive oil


  • Combine cornstarch, sugar, and white pepper in a small saucepan and stir well. Gradually stir in chicken broth and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and simmer 1 minute or until mixture is thickened, stirring constantly. Remove from heat and stir in lemon zest and lemon juice. Let cool to room temperature then stir in 1⁄3 cup mayonnaise.
  • Meanwhile, combine crabmeat, breadcrumbs, onion, celery, remaining 1⁄4 cup mayonnaise, egg white, Old Bay seasoning, mustard, Worcestershire sauce, red pepper, and parsley. Shape mixture into 12 patties. Cover and chill 1 hour. Heat the olive oil on a griddle over medium-hot heat. Add crab cakes in batches and cook 4 to 5 minutes on each side or until golden brown. Serve with lemon sauce.