Slow Cooker

Chef John's Crab Cakes Recipe

"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!"

Ingredients

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  • US
  • Metric
  • 8 saltine crackers, finely crushed
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon seafood seasoning (such as Old Bay®)
  • 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
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
    2. Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
    3. Sprinkle breadcrumbs on a plate.
    4. Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
    5. Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

    Footnotes

    • Tip
    • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

    Nutrition Facts

    Per Serving: 297 calories;15 g fat;10.8 g carbohydrates;28.5 g protein;151 mg cholesterol;728 mg sodium.Full nutrition
    Source: Read Full Article