Try this crab cake recipe to see what crab cakes are supposed to be like. They're basically fried lumps of crabmeat that are held together with minimal filler. Delicious!
Ingredients
- saltine crackers, finely: 8 piece (crushed)
- mayonnaise: 2 Tbsp
- Dijon mustard: 0.5 tsp
- seafood seasoning (such as Old Bay): 0.5 tsp
- Worcestershire sauce: 0.25 tsp
- egg: 1 piece (beaten)
- pinch cayenne pepper: 1 piece (optional)
- salt: (to taste)
- crabmeat, well: 1 pound (drained, fresh)
- dry bread crumbs: 0.25 cup
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Mix crushed crackers, mayonnaise, Dijon, seafood seasoning, Worcestershire sauce, egg, cayenne, and salt together in a large bowl. Add crabmeat and stir until combined but still chunky. Cover and refrigerate for 1 hour.
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Sprinkle bread crumbs onto a plate. Shape chilled crab mixture into four small, thick patties. Coat patties completely with bread crumbs.
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Melt butter in a skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes per side.
