Divine Fish House Crab Cake Recipe

3 T. diced red pepper
3 T. diced yellow onions
1/3 C. mayonnaise
1 t. Worcestershire
1 t. fresh squeezed lemon juice
2 T. Dijon mustard
1 t. Lowry’s seasoning
1 ea. Whole egg
1 dash ground white pepper

1 Lb. lump crabmeat, picked
1 C. Japanese style bread crumbs


Sauté onions and red peppers in a little olive oil until soft. Transfer to large mixing bowl.

Beat egg and add to mixing bowl. Add remaining ingredients EXCEPT crab and breadcrumbs. Mix well.

Add crab and breadcrumbs and mix until just blended. Do not over mix. Refrigerate mixture for 1 hour or longer.

Portion crab cakes (we use 5 ounces).

Sauté in pan until golden on each side. Serve immediately.