Serves 2 people

OK– crab cakes are a much-debated subject, maybe not as much as say wine but marked by fierce loyalty on each coast. I didn’t have the traditional soda crackers to crush for filler, but I did have potato chips. They work great and also add the salt. Serve with lemon wedges, a garnish of chopped parsley, and your favorite tartar sauce. – Susan Kenward

Wine Pairing:

TOR Wines Cuvée Susan, Hyde Vineyard, Carneros


  • 1 large egg
  • 1/4 cup (60g) mayonnaise
  • 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
  • 2 teaspoons dijon mustard
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon fresh lemon juice, plus more for serving
  • 1-pound fresh lump crab meat, East coast: blue crab; West coast: Dungeness.
  • 2/3 cup crushed potato chips
  • 2 tablespoons (30g) melted salted or unsalted butter


  1. Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce,
    Old Bay, lemon juice, in a large bowl. Place the crab meat on top, followed
    by the potato chips crumbs. With a rubber spatula or large spoon, very
    gently and carefully fold together. You don’t want to break up that crab
    meat! You can also use clean hands.
  2. Cover tightly and refrigerate for at least 30 minutes. Using a 1/2 cup
    measuring cup, portion the crab cake mixture into 6 mounds onto a baking
    sheet. Use clean wet hands or a spoon to compact each individual mound so
    there aren’t any big lumps sticking out or falling apart. Treat them gently, do
    not flatten them.
  3. Using a large skillet, melt the butter until bubbles form.
  4. Cook for 6 minutes per-side or until lightly browned around the edges.
    Drizzle each with fresh lemon juice and serve warm.
  5. Cover leftover crab cakes tightly and refrigerate for up to 3 days or freeze.