Ingredients
- 1/4 cup mayonnaise
- 1/4 cup onion, minced
- 2 eggs, lightly beaten
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound lump crabmeat, picked over
- 1 cup soda crackers, finely crushed
- 2 tablespoons unsalted butter
- 1/4 cup vegetable oil
- Lemon wedges
Directions
In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.
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By cdmphd_8718006
Seattle, WA
on October 08, 2011
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I grew up on Chesapeake crab and love Dungeness. This is the best recipe of many that I have tried. Mostly crab with little filler. The go great with tartar sauce and coleslaw. I use one egg rather than two and Panko for the crackers and a dash of Old Bay on each side before cooking. Crisper and lighter and adds a little sweetness. I fry in a butter/canola 1/4" mix over moderate heat until golden.
By wikershine_744976
Alexandria, VA
on August 01, 2009
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Makes for a good, simple crabcake with excellent texture and taste. You actually taste the crabmeat and not fillers.! Will use this recipe again!
By potlickers_7797074
Minerva, OH
on January 02, 2009
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I made this for friends that had just come back from Jamaica. They loved them - said they were better than the ones made with fresh crab in the Caribbean! My husband loves them too. I'll take a few that are leftover and mash them up, then stuff mushrooms with them. Drizzle them with garlic butter and sprinkle with cheddar cheese. Bake at 425 degrees for about 15 minutes for a great appetizer!
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