A really great crab cake is a beautiful thing. You know the kind. Big hunks of tender sweet crab; a bit of Dijon and Worcestershire to enhance, but not overpower; just enough egg, mayo and cracker crumbs to hold the whole delicate mixture together. Is your mouth watering yet? Because mine is.
Crab cakes are definitely a restaurant favorite, but with this recipe for Classic Crab Cakes, they’re easier than you’d think to make at home. Because the best crab cakes let the sweet crab flavor shine through, you won’t need many ingredients. Just start with some really nice lump crab meat, add just a bit of Dijon, Worcestershire and parsley to the mayo and eggs, then gently fold into the crab. Sheer perfection!
These crab cakes can be made ahead, even the day before, then cooked just before serving. This recipe makes 4 nice size crab cakes, one is plenty for a dinner serving. But you can also make these into 8 patties for an appetizer serving, or even make tiny crab cakes for the party crowd.
These are wonderful for a special New Year’s Eve Dinner, or New Year’s Day Brunch. You can go all out for Brunch and top them with a poached egg and some hollandaise for a Crab Benedict.
Crab cakes are a restaurant favorite, but with this recipe for Classic Crab Cakes, they're easy to make at home. The best crab cakes let the sweet crab flavor shine through. This crab cake recipe uses only a few ingredients to enhance the crab flavor, add a little moisture and hold the mixture together. Sheer perfection!
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1 pound jumbo lump crab meat, picked over
- 12 to 15 saltine crackers, finely crushed (about 1/2 cup)
- 3 tablespoons butter
- lemon wedges, for serving
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Combine egg, mayonnaise, mustard, Worcestershire sauce and parsley in a medium bowl.
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Gently fold in crabmeat and cracker crumbs. Form mixture into 4 patties about 1-inch thick. Cover and refrigerate for at least 1 hour.
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Heat 2 tablespoons butter in a large skillet over medium heat. Add the crab cakes and cook over medium heat until bottoms are golden brown, about 4 minutes. Add remaining tablespoon butter to skillet. Turn crab cakes and cook until golden and heated through, about 4 minutes. Serve crab cakes with lemon wedges.
- This is a great make ahead recipe. Form the crab mixture into patties and refrigerate overnight. Cook in skillet when ready to serve.
- For appetizer size crab cakes, form the mixture into eight patties.
