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 πŸ˜‰

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. Β 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 SAUCEΒ 

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)Β 

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.Β 

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 largeΒ  NONSTICK skillet, heat the oil until shimmering. Add the crab cakes and cook over mediumΒ  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.Β 

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

 

 

Crab CAKE in the nonstick SKILLET with a little oil

 

Golden Brown