Classic Crab Cakes
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
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!
Course:
Main Course
Cuisine:
American
Keyword:
seafood
Servings: 4 servings
Ingredients
- 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
Instructions
-
Combine egg, mayonnaise, mustard, Worcestershire sauce and parsley in a medium bowl.
-
Gently fold in crabmeat and cracker crumbs. Form mixture into 4 patties about 1-inch thick. Cover and refrigerate for at least 1 hour.
-
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.
Recipe Notes
- 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.