Crab Cakes w/ Mayo-Horseradish Sauce

Crab Cakes w/ Mayo Horseradish Sauce

Ingredients (Crab Cakes):

  • 1 lb crabmeat, finely chopped (we used imitation crabmeat and stuck it in the food processor)
  • 1/3 c. breadcrumbs
  • 3 green onions, finely chopped
  • 1/3 c. mayo
  • 1 egg
  • 1 tsp. Worcestershire sauce
  • 1 tsp dry ground mustard
  • 2 tbsp. lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • dash of cayenne
  • dash of paprika
  • 1 tsp salt
  • dash of oregano

  • flour or breading mix for dusting (we used a breading mixture meant for bloomin' onions, feel free to use whatever flour based breading mixture you want, get creative and just mix some of your favorite seasonings into some flour and create your own!)
  • peanut or vegetable oil
Ingredients (Sauce):
  • 1 c. mayo
  • 2 tbsp. horseradish
  • 2 tbsp. lemon juice
  • dash of salt and black pepper

For the crab cakes, get a large bowl, and mix together all ingredients except for the flour and the peanut oil

Shane begged me to stick the crab in the processor so he didn't have to chop it all, and it was way easier.

Here's the crab cake mixture, all combined together:

Form the crab mixture into patties

coat the patties in your breading mixture or flour

For the sauce, add all ingredients above, and mix well.

warm up your peanut or vegetable oil in your skillet, and fry the crab cakes about 3-5 mins on each side, turning ONCE, or until golden brown and crispy

When removing the crab cakes from the skillet, transfer them to a plate with a paper towel to absorb the excess oil

Here is our finished meal! Aside from the crab cakes, I made marinated salmon (which I will be posting about ASAP!), teriyaki rice, and some broccoli & carrots.



  1. My husband does not like mayo (understatement!) so I use a beaten egg in the crab mix to hold them together.