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.
