Crab Cakes

6 servings


Tools and Utensils

2 Large Mixing Bowls

1 ea. Cutting Board

1 ea. Chef Knife

Griddle or sauté pan

Preheat oven to 325

1 sheet tray


Ingredients (Yield: 12 – 4.5oz crab cakes)

3# Jumbo lump crabmeat

1/4 small Red pepper, small dice

2 tablespoon Worcestershire sauce

2 tablespoon Dijon mustard

1 Tablespoon Old Bay seasoning, adjust for taste

1 cup Mayonnaise

1/4 cup Ritz cracker crumbs, adjust as needed – just enough for the cake to hold its form

1 egg

Salt and Pepper to taste

Tabasco to taste



Combine all ingredients, except crab, mix well. Adjust seasoning. Add 3/4 mix to bowl of crab meat and coat evenly. Mold into cakes, they should hold their shape, add more mix if needed. Form into 4.5 oz cakes and brown on the griddle until golden brown on both sides (approx. 4 minutes per side). Finish 10 minutes in 325 degree oven. Serve warm.

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Plating and Garnishing

Place a small amount of spring mix on plate. Place two crab cakes, resting against the spring mix. Serve with remoulade or sauce of choice. Garnish with lemon wedge.


Sanitation Notes

Minimum Internal Temperature for Crab Cakes: 155 degrees F

Avoid Cross Contamination

Wash hands thoroughly before, after and during food handling

Gloves will be worn at all times