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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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

Prep 15 m

Cook 8 m

Ready In 1 h 23 m

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.

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

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