My first JOB was working in a crab factory back in high school….I wish I knew about CRAB CAKES back then. We usually just eat them boiled…with some salt, pepper and some lemon juice…sometimes we would make it a little spicy by adding in some HOT SAUCE. I still remember ,,,making only $1.00 a pound…and it took forever to make a pound of crab meat. GOSH…those were the good ole days 😉

My kids LOVE CRAB CAKES…whenever we go to a restaurant and they have this on the menu…definitely you would see my 2 oldest ORDER them. I think our favorite place for CRAB CAKES is Ruth Chris STEAKHOUSE, Cheesecake Factory (mini bite size ones), and Russell Marina GRILL. I would make them when ever I see LUMP CRAB MEAT on sale… or if we are in PENSACOLA at JOE PATTY.  These Crab CAKES are so easy make and its delicious!!! If you don’t want to use saltine crackers….you can substitute it for Italian Bread Crumb!!! I think they actually taste better!!!

INGREDIENTS

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon chopped parsley

1/4 red bell pepper finely chopped

1/4 teaspoon cayenne pepper or 1/2 teaspoon HOT SAUCE 

1/2 teaspoon garlic powder

1/4 teaspoon crack black pepper

1 pound jumbo lump crab meat ( make sure there is no bones)

20 saltine crackers, finely crushed (or you can substitute for 1 cup Italian Bread Crumb) 

1/4 cup vegetables oil

Lemon wedges, for serving

 

DIRECTIONS

MAYONNAISE MIXTURE: In a MEDIUM bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, garlic powder, black pepper, chopped parsley, chopped bell pepper and hot sauce/cayenne pepper until nicely incorporated. SET ASIDE. 

In a LARGE bowl, lightly toss the crabmeat with the cracker crumbs or Italian Bread Crumb. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture with a big icecream scoop .. lightly pack into 8 patties, about 1 1/2 inches thick. In a large  NONSTICK skillet, heat the oil until shimmering. Add the crab cakes and cook over medium  heat until deeply golden brown and heated through…. about 3-5 minutes per side. Transfer the crab cakes to a SERVING plates and squeeze some lemon on top. 

***I like to eat my crabcake with some  HOT SAUCE. My kids love theirs on a hamburger BUN!!!

 

 

Crab CAKE in the nonstick SKILLET with a little oil

 

Golden Brown