Sautéed Crab Cake2017-11-10T17:00:17-05:00

Sautéed Crab Cake

Presented by Youell’s Oyster House


  • 1/4 cup finely diced Vidalia or red onion
  • 1/4 cup finely diced red pepper
  • 2 T olive oil
  • 1/2 cup mayonnaise
  • 2 T whole grain Dijon mustard
  • 1 large egg
  • 2 T sea salt
  • 1 T ground white pepper
  • 1 T smoked paprika
  • 1 T Cholula or other hot sauce
  • 1 lb. lump crabmeat
  • 1/2 cup panko breadcrumbs + more as needed
  • 2 T butter


Sauté the onions and peppers in 1 tablespoon olive oil for 2 to 3 minutes on medium heat until tender. Set aside to cool for a few minutes. In a medium bowl combine mayonnaise, mustard, salt, pepper paprika, egg and hot sauce with the onions and peppers, using a whisk to blend. Fold in crabmeat and panko and refrigerate for a minimum of 30 minutes. If mixture appears too moist, carefully add more panko 1 teaspoon at a time until it can be formed into cakes. Shape into 4 individual cakes and sauté in butter and remaining olive oil until golden brown. Serve with your favorite aioli or sauce and your choice of sides.

This is not the traditional Youell’s menu crab cake, but one of many rotating variations that are served.

(Serves 4)

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As seen in the 2014 Issue

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