1239 Ridgeway Road, Memphis, TN 38111

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Yields: 10-12 Crabcakes


1 lb fresh jumbo lump crabneat, shells removed
1 T Worchestershire sauce
1/2 t Tabasco®
1 t zest of lemon
1/2 C mayonaise
1/2 t white pepper
1 T creole mustard
1 egg
1/2 C red bell pepper, finely diced
1/2 C green bell pepper, finely diced
1 T capers, finely diced
1 1/2 C saltine crackers, crushed


  • In a bowl, place all ingredients.
  • Toss gently to prevent crab from breaking into small pieces. The bigger the crab lumps remain, the better.
  • Always keep ingredients cold as crab will spoil easily.
  • Form cakes into desired shape and size. Typically not larger than 3-4 ounces each.
  • Utilizing extra virgin olive oil in a sauté skillet, pan sauté on medium-high heat until golden brown.
  • For crispier cakes you may want to dredge the cakes in more cracker crumbs before cooking. (Cracker crumbs burn easily, so be careful.)

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