Chive Crab Cakes


Most crab-cake recipes call for breadcrumbs or soda crackers; food editor Shira Bocar loves oyster crackers, so she crushes them up and folds them into the crab mixture before pan-searing the cakes.


  • ½ cup mayonnaise

  • 1 teaspoon Dijon mustard

  • ½ teaspoon Worcestershire sauce

  • 2 tablespoons minced fresh chives, plus more for serving

  • Coarse salt

  • 1 cup oyster crackers, crushed (¾ cup)

  • 1 pound lump crabmeat, preferably Dungeness, picked over

  • 2 tablespoons safflower oil

  • Lemon wedges, for serving


  1. Combine mayonnaise, mustard, Worcestershire, chives, and 1/4 teaspoon salt in a medium bowl. Fold in crackers and crab just until combined. Using a 1/3-cup measuring cup, form mixture into 3-inch round patties.

  2. Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook half of patties until golden brown and crisp, about 2 minutes a side. Repeat with remaining oil and patties. Sprinkle with chives and serve, with lemon wedges.

    Randy Harris
Related Articles