Crab Cakes

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
1 pound backfin Blue crab meat or other lump crab meat
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
2 tbsp vegetable oil

Make Ahead Preparation:

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.

Crush the saltine crackers very finely by putting them into a ziploc bag and rolling over them with a rolling pin or by putting them into a food processor. Mix them with all the other ingredients. Gently fold in the crab being careful to only mix enough to combine ingredients. You don't want to break up the crab into fine shreds.

Shape into 6 large crab cakes, or cut in half and make 12 smaller cakes for appetizers. If serving immediately, refrigerate for at least 1 hour.

To freeze the crab cakes, wrap each one individually in waxed paper or freezer paper. Place into ziploc bags and freeze for up to two weeks.



Last Minute Assembly:

Allow crab cakes to thaw.


Heat about 2 tablespoons of vegetable oil in a non-stick frying pan.

Sauté until golden brown on each side. This will only take about 3 minutes per side. Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Well, that could not be easier, Sass!

Got everything but the crabmeat, and I've had a hankering for these!

They'd be a wonderful Saturday night dinner with some Boston baked beans and maybe even some canned brown bread!

Lee
 
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