Hi Y’all – I’d love to take credit for this recipe but, I can’t. It comes from Andrew Zimmern.
What I like about it, is exactly what he says he likes about it – not a lot of filler or extra ingredients. This allows the crab to really be the star of this recipe.
Anyway on to the recipe.
1/2 cup mayonnaise (I use less – maybe 1/4 cup – ‘ cause my honey doesn’t like mayo)
1 large egg, beaten (fresh, from the Cottage Roadside Stand, of course.)
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1/2 teaspoon hot sauce (I use more ’cause we like heat)
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
lemon wedges, for serving
In a small bowl, whisk the mayo and the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture.
Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3 cup mounds: lightly pack into 8 patties, about 1 1/2 inches thick.
In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
This recipe is so easy and with just a few simple ingredients, but so enjoyable!
Oh yummy! I hope you too will enjoy these.