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Lump Crab Cakes

Lump Crab Cakes

Everyone will love these succulent crab cakes packed with classic flavor.

Prep: 10 days Cook: 6 days
Serves: 6 Save

Ingredients (10)

  • 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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Directions

  1. Spread crabmeat out on a flat pan and sprinkle crushed Saltines over the top.
  2.  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. Let  mixture stand 5 minutes.
  3.  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.
  4.  Pour oil into a deep skillet and heat. Saute crab cakes a few at a time until golden brown, about 3 minutes per side.  Remove to paper towels to drain briefly.