Crab Cakes with Spicy Pimento Mayo

[Photograph: Carrie Vasios]

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Crab Cakes with Spicy Pimento Mayo

About This Recipe

Active time:30 minutes
Total time:1 hour


  • For Crab Cakes
  • 6 slices white sandwich bread, torn into 1/4 inch peices
  • 2 pounds jumbo lump crabmeat, picked over
  • 4 teaspoons Worcestershire sauce
  • 4 large eggs, beaten
  • 2 tablespoons Old Bay
  • 2 cups panko breadcrumbs
  • 4 tablespoons butter
  • For Spicy Pimento Mayo
  • 1 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 4-ounce jar pimentos, diced, juice reserved


  1. 1

    Make Mayo: Whisk together all ingredients, including pimento juice, in a small bowl until well combined. Set aside.

  2. 2

    Make Crab Cakes: In a large bowl, mix together pieces of bread, crab, Worcestershire sauce, eggs, and Old Bay.

  3. 3

    Form crab mixture into 12 patties. Pour panko flakes into a small shallow bowl. Lightly coat each patty with panko. Let patties rest in refrigerator for 30 minutes.

  4. 4

    In a large skillet, melt butter over medium high heat. Cook crab cakes until cooked through and golden brown on top, about 4-5 minutes per side. Serve with spicy pimento mayo.

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