About
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
- For the crab cakes:
- 20 saltine crackers, finely crushed
- 1 pound jumbo lump crabmeat
- 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, to taste
- Optional, for serving:
- fresh dill, to taste
- lemon wedge, to taste
- tartar sauce, to taste
Directions
Step 1 -In a medium mixing bowl, gently combine the crushed crackers with the crabmeat.
Step 2 -In a small mixing bowl, whisk together the mayonnaise, the egg, the Worcestershire sauce, the baking powder, the hot sauce, and the parsley until smooth.
Step 3 -Gently fold the mayonnaise mixture into the crabmeat mixture.
Step 4 -Cover and refrigerate until ready to cook, up to 1 hour.
Step 5 -Divide the crabmeat mixture into 8 equal portions.
Step 6 -Gently pat each of the individual parts into 1-1/2-inch patties, being careful not to overwork the meat.
Step 7 -Place a large skillet over medium heat.
Step 8 -Add the oil and heat until the oil shimmers.
Step 9 -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.
Step 10 -Transfer the crab cakes to a paper-towel-lined plate to drain.
Step 11 -Transfer the cakes to a serving platter.
Step 12 -Garnish with the dill and the lemon wedges.
Step 13 -Serve with the tartar sauce.
