Mindy Kobrin


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Prepared in 15 minutes or less.

For the Crab Cakes:

  • 1 lbs crabmeat, picked clean of any shell fragments
  • 2 Tbs Creole mustard
  • 2 Tbs finely chopped green onions

For the Topping:

  • 1 cup mayonnaise
  • 2 Tbs yellow mustard
  • ½ tsp Tabasco sauce
  • ½ Tbs Worcestershire sauce

Preheat oven to 350°F.

Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat.

Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture.

Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.