Lilly's chef David Scales prepares crab cakes


Posted on November 21, 2012 at 12:01 PM

Updated Wednesday, Nov 21 at 12:21 PM

Crab Cakes – Chef David Scales



1 pound                      jumbo lump crab

½ cup                         bread crumbs

2 tablespoons           sour cream

1                                  egg yolk

splash                         Worcestershire sauce

1 teaspoon                 Colman’s Dry Mustard

1 tablespoon              Old Bay Seasoning

Olive oil, enough to coat the pan

Favorite dipping sauce for serving



Whip sour cream, egg yolk, Worcestershire sauce, dry mustard and Old Bay in a bowl. Fold in the crab and bread crumbs.


Form mixture into 3-4 ounce cakes.


In a sauté pan, heat olive oil over medium heat. Place crab cakes in pan and cook until golden brown on each side. Serve with favorite dipping sauce.