Difficulty: ★★☆


  • 1 lb Crab meat.
  • 1 Egg.
  • 3 Scallions.
  • 1 Tablespoon mustard.
  • 2 oz Mayonnaise.
  • 1 Lime.
  • ½ Tablespoon sweet paprika.
  • Worcestershire sauce
  • Salt and white pepper.
  • Breadcrumbs.
  • Mild olive oil 0.4°
  • Butter.
  • Tartar sauce.

Category: Appetizers


Chop scallions  in very fine brunoise. In a medium bowl, combine mayonnaise, lime juice, worcestershire sauce, egg, paprika, and mustard. Add chopped  scallions and shredded crab meat and mix until you get a homogeneous mixture. Season with salt and pepper. Shape  mixture into hamburger-shaped patties of about ¾ inch thickness. Let rest in the fridge for about 20 minutes. Coat crabcakes with bread crumbs. Heat a mixture of butter and oil in a Nonstick aluminum Magefesa pan and fry until brown on both sides. About 3 to 4 minutes per side  to give them a nice golden crispy texture. Serve hot on toasted bread, accompanied by tartar sauce.