Crab cakes are surprisingly easy to make!
- 2 pounds backfin crabmeat
- 2 eggs, beaten
- 2 Tbsp. mayonnaise
- 2 Saltine crackers, crushed
- 1 Tbsp. dry mustard
- 1 Tbsp. lemon juice
- 1 Tbsp. Worcestershire sauce
- 2 tsp. Old Bay seasoning
- Salt and pepper to taste
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- Carefully pick through crab meat to remove any shell pieces.
- Working very gently with your hands, gently combine all ingredients, except olive oil and butter, in a large bowl and gently mix.
- Be very careful not to break up the lumps of crabmeat.
- Gently shape into 8 - 10 patties, gently place on wax paper, cover with another piece of wax paper and refrigerate for 1 hour.
- This allows the crab cakes to hold together better when cooking.
- Heat olive oil and butter in a frying pan to medium/high heat
- Brown crab cakes, one or two at a time, on both sides until lightly browned
- Drain on paper towels
Use fat free or low fat mayo Note that we use very little cracker crumbs We like crab cakes without a lot of stuff to take away from the delicate flavor of the crabmeat. We are also serious about gently handling the crabmeat. The less you handle the crab cakes the better. The crab cakes should be lightly packed together. Don’t squish or flatten the crab cakes with your hands. Now, these crab cakes are not the dense little hockey pucks you get in the frozen food section in your grocery store. The crab cakes may very well crumble a little during cooking. If any of the crab cakes do crumble during cooking, just scoop up the wayward meat, push it back in place and cook it along with the rest of the crab cake. I promise that no one who is fortunate enough to be served these crab cakes will mind.