These Crab Cakes are the Best Ever! I have tried many recipes and this is the first that really allows the crab meat to shine.

  • Course Appetizer, Fish and Shellfish
  • Cuisine American, Mid-Atlantic/South Atlantic
  • Keyword Appetizer, Delicious, Easy
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  • Course Appetizer, Fish and Shellfish
  • Cuisine American, Mid-Atlantic/South Atlantic
  • Keyword Appetizer, Delicious, Easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time Total Time
5 minutes 20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time Total Time
5 minutes 20 minutes
Tips
For best results, try to get lump crab meat
Degree of Difficulty
Easy
Ingredients
  • 1/2 cup mayonnaise (Hellman's)
  • 1 whole large egg
  • 1 tbspn Dijon mustard
  • 1 tbspn Worcestershire sauce
  • 1/2 tbspn Asian chili sauce (hot)
  • 1 lb lump crab meat
  • kosher salt and freshly ground black pepper
  • 20 saltine crackers
  • 1/4 cup canola oil
  • 1 whole lemon cut into quarters
  • 2 sprigs dill
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Cut a lemon into quarters, removing the seeds and pinch a few dill fronds for garnish.
  3. Combine mayonnaise, mustard, egg, Worcestershire sauce and chili sauce until blended.
  4. Add kosher salt and pepper to taste.
  5. Put 20 Saltine crackers in a reseal able plastic bad and crumble using a rolling pin.
  6. Combine 1 pound of lump crab meat and the crumbled crackers in a medium bowl and stir to combine.
  7. Pour the mayonnaise/mustard mixture over the crab/cracker mixture and blend to combine.
  8. Using a 1/3 cup measure, make crab cakes and place on a cookie sheet.
  9. Heat 2 tablespoons of canola oil in a medium skillet over high heat until the surface of the oil begins to ripple, add crab cakes and fry for 1-2 minutes over high heat until nicely browned, reduce heat to medium high and fry for another 1-2 minutes.

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