Recipe: Hollie LeJeune’s World Famous Crab Cakes

This article is from the fall 2024 edition of Mobile Baykeeper’s print quarterly, CURRENTS. The magazine is mailed to active members who have given more than $50 in the past year. To get on the magazine’s mailing list, donate here.

The recipe was created and graciously shared by Hollie A. LeJeune, the previous owner of Market by the Bay Restaurant in Daphne.

Servings: Makes 6 large crab cakes

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Total Time: 40 Minutes, plus at least 1 hour to let the crab cakes set

Ingredients

• 1 large egg
• 2½ tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
• 1 teaspoon Worcestershire sauce
• 2 teaspoon Old Bay seasoning
• ¼ teaspoon salt
• 1 tablespoon butter
• 2 tablespoons each finely diced: celery, green onion, and red bell pepper
• 2 tablespoons finely chopped fresh parsley (personal preference)
• 1 pound lump crab meat
• ½ cup panko
• Vegetable or canola oil, for frying

Method: Sauté celery, onion and red bell pepper in butter and cook until translucent, 2 to 3 minutes. Combine the egg, mayonnaise, Worcestershire, Old Bay, salt, parsley, cooked celery, onions, and bell pepper in a large bowl and mix well. Add the crab meat (check the meat for any hard or sharp shells) and panko; Gently fold the mixture together until just combined, being careful not to shred the crab meat. 

Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour to help them set. Fry them in a little hot oil, 3-5 minutes per side. Serve them warm with tartar sauce. (The cakes may be formed and refrigerated a day ahead before cooking if needed.)