Crispy Crab Cakes take a classic favorite and add a little crunch! The interior of each cake is still the savory-sweet crab filling everyone loves, with plenty of spicy, tangy, creamy flavor, while the exterior is a golden-brown crust that lets you hear how delicious they are. Crispy Crab Cakes are incredibly easy to make, so they can provide a welcome weeknight appetizer or a speedy and special snack when you need an oceanic treat. These are best served with lobster dinners or clam chowder, or you can even serve them on a bun like a crunchy seafood sandwich!
Ingredients• 20 saltine crackers, finely crushed • 1 pound lump crabmeat, jumbo lump crab meat preferred • 1/2 cup mayonnaise • 1 large egg • 1 tablespoon Worcestershire sauce • 1 tablespoon baking powder • 1/2 teaspoon hot sauce or 1 teaspoon Old Bay Seasoning • 1 tablespoon fresh parsley, optional, minced • oil, for frying • fresh dill, optional, for garnish • lemon wedge, optional, for garnish • tartar sauce, optional, to taste, for serving
In a medium mixing bowl, gently combine the crushed crackers with the crabmeat.
In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire sauce, baking powder, hot sauce, and parsley until smooth.
Gently fold the mayonnaise mixture into the crabmeat mixture.
Cover and refrigerate until ready to cook and for up to 1 hour.
Divide the crab meat into 8 equal parts.
Gently pat each of the individual parts into 1-1/2-inch patties, careful not to overwork the meat.
Place a large skillet over medium heat.
Add the oil and heat until the oil shimmers.
Place the crab cakes in the oil and cook until heated through and golden brown on both sides, about 3 minutes. Do not crowd the skillet, and cook in batches if necessary.
Transfer the crab cakes to a paper-towel-lined plate to drain.
Transfer the cakes to a serving platter.
Garnish with the dill and lemon wedge.
Serve with tartar sauce.