Everyone will love these succulent crab cakes packed with classic flavor.
Prep: 10 daysCook: 6 days
Serves: 6Save Share
1 lb Lump Crab Meat
1 cup Saltine Crackers, Crushed
½ cup Mayonnaise
1 T Dijon Mustard
1 T Yellow Mustard
1 Large Egg
1 T Worcestershire Sauce
1 tsp Old Bay Seasoning
¼ tsp Tabasco Sauce
1 cup Vegetable Oil
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Spread crabmeat out on a flat pan and sprinkle crushed Saltines over the top.
Â In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. LetÂ mixture stand 5 minutes.
Â Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape.
Â Pour oil into a deep skillet and heat. Saute crab cakes a few at a time until golden brown, about 3 minutes per side.Â Remove to paper towels to drain briefly.