There are certain occasions that require a special dinner. Whether it’s an anniversary or birthday, crab cakes are easy and delicious. You don’t have to spend a fortune either.
These crab cakes are made without deep frying, which makes them healthier for you. They also taste better than the deep fried cakes, which are usually greasy. This method makes the taste of the crab come through so much more. If you want to go that extra step, you can serve it with a nicely grilled filet mignon and some French green beans.
Crazy Good Crab Cakes
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1 lb. backfin blue crab meat or other lump crab meat
8 saltine crackers
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1 egg, beaten
2 tbsp. mayonnaise
1 tsp. mustard
1/4 tsp. Worcestershire sauce
1/2 tsp. Old Bay seasoning
salt to taste
2 tbsp. vegetable oil
INSTRUCTIONS
1. Place crab meat in a bowl and make sure there’s no shells.
2. Crush the crackers into very fine crumbs.
3. Mix the crackers with the egg, mayonnaise, mustard, Worcestershire and seasoning.
4. Add the mix to the crab and stir together. Don’t mix it too much because you don’t want to break up the crab meat.
5. Shape the crab into patties and place them into the refrigerator for at least an hour.
6. When ready to cook, heat 2 tbsps. of oil in a pan and sauté the crab cakes until nice and browned on both sides. This should take about 3-5 minutes per side.
You can serve them with a slice of lemon and tartar sauce. I like to make a sauce with mayonnaise, hot sauce and a little horseradish. Try these crab cakes for someone special or just try them for yourself. You can also make mini cakes for appetizers.
Stay safe and eat great Canton.
