Crab Cakes
Most restaurants seem to use too much “cake” and not enough crab. That is not the case with this recipe.
Crab Cakes
Easy to make fried crab cakes
Servings: 4
Equipment
- pan
- bowl
- turner
Ingredients
- 1 cup Oil peanut, soybean, or canola for frying
- 15 Saltine crackers
- 1 Egg, large
- 1 tbsp Worchestershire sauce
- 2 tbsp Mayonnaise
- 1 tsp Lemon juice
- 1½ tbsp Butter melted
- 1 tsp Parsely or Chervil dry
- 1 tsp Cajun or Crab seasoning Slap yo Mama, Old Bay, homemade, etc
- 1 lb Crab meat canned is easiest
- 1 tbsp Mustard
Instructions
- Melt the butter
- Beat the egg
- Heat the oil to 350°
- Add all the ingredients except for the crab and saltines to a large bowl
- Mix thoroughly, you can use a spoon or whisk
- Crush the saltines into small bits and add to the bowl
- Add the crab to the bowl
- Mix everything by hand and start forming cakes by hand
- Because they are mostly meat they are pretty fragile, I add them straight to the oil
- Fry in batches without overcrowding the pan, about 4 minutes per side
- After cooking they are ready to eat. I put them on a cooling rack over a baking sheet in a 200° oven until they are all cooked.
- These can be served by themselves, with a sauce, or as a sandwich. This photo shows a basic remoulade. They are also good with tartar sauce or sriracha mayo.
