- 1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 20 saltine crackers, crushed into crumbs ( just less than 1 cup of crumbs)
- 1 tablespoon minced chives or parsley, optional
- 1/4 cup (2 ounces) mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup canola oil, or neutral flavored oil
- 1 tablespoon butter
- 6 bread rolls
- Sliced tomato
- Tarter sauce
- Cocktail sauce
- Lemon wedges
- Old Bay seafood seasoning
PREPARE CRAB CAKES
- Drain the crabmeat, if necessary, and pick through it for any rogue shells. Toss the cracker crumbs, herbs, and crabmeat together, using your fingers to gently break apart some of the lumps.
- Whisk the mayonnaise, egg, mustard and Worcestershire sauce together then stir into the crab mixture. It will look somewhat loose.
- Cover with plastic wrap and refrigerate at least 1 hour.
- Scoop the crab mixture into six 1/2-cup mounds (I use an ice cream scoop) and lightly pack into patties, about 1 1/2 inches thick.
- Cook the crab cakes
PAN-SEARED CRAB CAKES
- In a 12-inch nonstick or cast iron skillet, heat the oil over medium heat. When the oil shimmers, add the crab cakes to the pan. Cook until the underside of the cakes are dark golden brown, 4 to 6 minutes.
- Carefully flip the cakes, reduce the heat to medium-low, and add the butter. Continue cooking until the second side is well browned, 4 to 6 minutes.
Source: Inspired Taste