“These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!”
8 saltine crackers, finely crushed
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon seafood seasoning (such as Old Bay(R))
1/4 teaspoon Worcestershire sauce
1 egg, beaten
salt to taste:
1 pinch cayenne pepper (optional)
1 pound fresh crabmeat, well drained
1/4 cup dry bread crumbs
2 tablespoons butter
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.
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