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Aunt Ruth's Crab Cakes

4

20 min

Aunt Ruth's Crab Cakes

Aunt Ruth's Crab Cakes Photo 1

Category

Cake Recipes

Time

20 min

Serving

8 persons

Calories

136

Rating

4.00★ (38)

Cuisine

Author: Victoria Buriak
This down-home crab cake recipe made with claw meat is heavy on the crab and light on the filler.

Ingredients

  • saltine crackers, finely: 16 piece (crushed)
  • water: 2 Tbsp
  • flaked cooked crabmeat: 1 pound
  • egg: 1 piece (beaten)
  • mayonnaise: 2 Tbsp
  • prepared mustard: 1 Tbsp
  • seafood seasoning (such as Old Bay®): 1 Tbsp (optional)
  • ½ teaspoons Worcestershire sauce: 1 piece
  • salt: 0.125 tsp
  • black pepper: 0.125 tsp
  • vegetable oil for frying: 0.5 cup

Metric Conversion

Stages of cooking

Aunt Ruth's Crab Cakes Photo 21
Aunt Ruth's Crab Cakes Photo 32
Aunt Ruth's Crab Cakes Photo 43
  1. Stir together crushed crackers and water in a large bowl. Let stand until softened, about 1 minute. Fold in crabmeat, egg, mayonnaise, and mustard. Add seafood seasoning, Worcestershire sauce, salt, and pepper; stir gently until evenly mixed. Form crab mixture into 3/4-inch-thick patties and place on a tray.
    Aunt Ruth's Crab Cakes Photo 2
  2. Heat vegetable oil in a large skillet over medium heat.
    Aunt Ruth's Crab Cakes Photo 3
  3. Cook patties in hot oil until golden brown and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
    Aunt Ruth's Crab Cakes Photo 4

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