Champion Crab Cakes


Kick it up a few notches with our friend Jim Holcomb's take on the classic crab cake.


  • 1 lb. jumbo lump crab meat
  • 1/2 cup bread crumbs
  • 1 tbsp. mayonnaise
  • 1 tbsp. Miller's Banana Pepper Mustard
  • 1 large egg
  • 2 tsp Old Bay seasoning
  • 1/4 cup canola oil
  • lemon wedges


  1. In a small bowl, whisk the mayonnaise with the egg, Miller's Mustard and Old Bay until smooth.
  2. In a medium bowl, lightly toss the crab meat with the bread crumbs.  Gently fold in the mayonnaise mixture.  Cover and refrigerate for at least 1 hour.
  3. Scoop the crab mixture into eight 1/3 cup mounds.  Lightly pack into 8 patties, about 1 1/2 inches thick.
  4. In a large skillet, heat the oil until shimmering.  Add the crab cakes and cook over moderately high heat until deeply golden and heated throughout, about 3 minutes per side.
  5. Transfer the crab cakes to plates and serve with lemon wedges.
MainsJim Hargreaves