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.
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American, Mid-Atlantic/South Atlantic
Delicious, Flavor, For Foodies, Winter
For best results, try to get lump crab meat
Degree of Difficulty
1/2cup mayonnaise (Hellman's)
1/2tbspnAsian chili sauce (hot)
1lblump crab meat
kosher salt and freshly ground black pepper
1wholelemoncut into quarters
Gather all ingredients before starting recipe.
Cut a lemon into quarters, removing the seeds and pinch a few dill fronds for garnish.
Combine mayonnaise, mustard, egg, Worcestershire sauce and chili sauce until blended.
Add kosher salt and pepper to taste.
Put 20 Saltine crackers in a reseal able plastic bad and crumble using a rolling pin.
Combine 1 pound of lump crab meat and the crumbled crackers in a medium bowl and stir to combine.
Pour the mayonnaise/mustard mixture over the crab/cracker mixture and blend to combine.
Using a 1/3 cup measure, make crab cakes and place on a cookie sheet.
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.