Savannah Crabcakes

Makes 8 Servings

I learned to make crab cakes while training under Chef Robert W. Lee at the Harrisburger Hotel in the mid 1960’s. I created this version for the Baltimore Fishmarket in 1988, which sold 500 pounds of the delicacy a week.


  • 1/4 cup butter (1/2 stick)
  • 1 small onion minced
  • 4 egg yolks
  • 2 teaspoons Coleman’s dry mustard
  • 8 slices white bread crusts trimmed, flattened finely diced
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Old Bay seasoning
  • 1/2 cup mayonnaise
  • 2 tablespoons freshly chopped parsley
  • 3 dashes Tabasco sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoons fresh lemon juice
  • 1 teaspoons salt
  • 1/2 teaspoon white pepper
  • 3 pounds jumbo lump crabmeat picked clean


  • 2 eggs beaten
  • 1 cups milk
  • 1 cups all-purpose flour
  • 1 cups fresh bread crumbs



Peanut oil for deep frying Heat butter in a small saute pan and cook onion until transparent. Set aside. In a large bowl, combine onion, egg yolks and mustard. Stir in bread, cayenne pepper, Old Bay seasoning, mayonnaise, parsley, Tabasco sauce, Worcestershire sauce, lemon juice, salt and pepper. Gently fold in the crab meat being careful not to break up the lumps. Form into 3 ounce cakes.

Preheat deep fryer to 350 degrees.

In a small bowl, combine beaten eggs and milk. Dip crab cakes in flour and then using a slotted spoon dip in the egg wash. Sprinkle with fresh bread crumbs, coating well. Deep-fry 5 minutes or until golden brown. Serve with lemon wedges and Tartar Sauce. [/box]


Chef’s Tip:

For a lighter dish, dust crab cakes with flour and saute in peanut oil or butter over medium high heat for 3-4 minutes on each side. You may also bake unbreaded crab cakes without the flour. Sprinkle lightly with melted butter and paprika and bake in a preheated, 350 degree oven for 6-8 minutes or until brown on top. [/box]

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