Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lg. egg; 3 Tbsp. mayonnaise; 1 1/2 tsp. English-style dry mustard, or to taste; 1/4 c. chopped, drained bottled pimento; 3 Tbsp. minced fresh parsley leaves; 1 tsp. Old Bay Seasoning; 1 tsp. worcestershire sauce; 2 dashes Tabasco, or to taste; 1/4 tsp. black pepper, or to taste; 1/4 tsp. salt; 1 lb. backfin or lump crab meat, picked over; 3/4 c. finely crushed Saltines (about 20 crackers); 2 Tbsp. vegetable oil; 1 Tbsp. unsalted butter; lemon wedges as an accompaniment

Servings: persons

1 lg. egg
3 Tbsp. mayonnaise
1 1/2 tsp. English-style dry mustard, or to taste
1/4 c. chopped, drained bottled pimento
3 Tbsp. minced fresh parsley leaves
1 tsp. Old Bay Seasoning
1 tsp. worcestershire sauce
2 dashes Tabasco, or to taste
1/4 tsp. black pepper, or to taste
1/4 tsp. salt
1 lb. backfin or lump crab meat, picked over
3/4 c. finely crushed Saltines (about 20 crackers)
2 Tbsp. vegetable oil
1 Tbsp. unsalted butter
lemon wedges as an accompaniment

1
In a large bowl, whisk together egg, mayonnaise, mustard, pimento, parsley, Old Bay Seasoning, worcestershire sauce, Tabasco, pepper and salt. Add crab meat and 1/4 c. saltines. Toss the mixture gently. Spread remaining 1/2 c. saltines on a plate. Form crab mixture with a 1/3 c. measuring cup, gently into eight 3/4 inch thick patties. Coat the top & bottom of each patty carefully with the saltines, transferring the crab cakes to a sheet of waxed paper. In a large skillet, heat oil and butter over moderately high heat until the foam subsides. Saute crab cakes, in batches if necessary, 1-2 minutes on each side, or until they are golden. Transfer them as they are cooked to a heated platter. Serve crab cakes with lemon wedges.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lg. egg, 3 Tbsp. mayonnaise, 1 1/2 tsp. English-style dry mustard, or to taste, 1/4 c. chopped, drained bottled pimento, and more.

Yes, Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes

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