This recipe yields four large crab cakes, but you can divide the crab mixture into smaller pieces if you are making these for an appetizer.
You could turn these into a full meal with some delicious sides; any simple green veggies will work well with these, or if you’d like a hearty dinner you could serve these with French fries or mashed potatoes. My favorite is to serve these with oven baked potato wedges – so yummy! If you drizzle a bit of juice from a fresh lemon on top of that serving, it’s just pure heaven.
Ingredients
1 large Eggland’s egg, at room temperature
1/2 cup Hellman’s mayonnaise
1 tsp cayenne pepper sauce
1/2 tsp Worcestershire sauce
1/2 tsp dry English mustard
1/2 tsp Old Bay Seasoning
1/2 tsp Domino sugar
1 cup crushed saltine crackers, crushed not crumbs, about 24 saltines
1/4 cup minced fresh parsley
1 lb jumbo lump crabmeat, the best available
corn oil, for frying crab cakes
Instructions:
Combine the egg, mayonnaise, cayenne pepper sauce, Worcestershire sauce, dry mustard, Old Bay Seasoning and sugar. Whisk until smooth.
Crush the saltines into small pieces in a resealable plastic bag, using a rolling pin. You’re going to want coarse crumbs, not fine.
Fold the crackers into the mayo mixture.
Gently fold the parsley and the crabmeat into the cracker mixture until thoroughly combined. The crabmeat must remain in large lumps.
Note: This rest period is important. It will give the crushed crackers time to absorb moisture and soften, which is “the glue” that holds the crab cakes together. You will now have about 1 1/2 pounds of total crab cake mixture.
Line a 12 1/2″ x 8 3/4″ baking pan with parchment paper. Divide the crab mixture into four equal parts. If you have a kitchen scale, this will be 6-ounces each. Form the crab cakes by hand, gently but firmly compressing them between the palms of your hands. Cover with plastic wrap and refrigerate for 1 – 8 hours prior to frying. Do not remove from refrigerator prior to frying.
Place 1/8″ of oil in a 12″ skillet and heat over medium-high heat. Add the crab cakes and fry, until golden brown on both sides, turning only once, about 3 minutes per side.
Transfer to a paper towel-lined plate to drain and rest, about 5 minutes.
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Quick tip: Double the batch and you’ll get a wonderful lunch the next day!