Crab Cakes
Main Entree, Seafood
Ingredients
8 saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
1 teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper (Optional)
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter
Directions
Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
Sprinkle breadcrumbs on a plate.
Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Notes
These were good.
1 lb of Crab Meat is plenty - don't need more. 3/4 lb (10-12oz) was just right to make 4 patties and feed Jill and I.
Stick with more smaller cakes vs fewer big ones. Make at least 6 with 1 lb of crab meat.