Ingredients
- 1 pound jumbo lump crabmeat
- 1/3 cup mayonnaise
- 2 teaspoons crab boil seasoning
- 1 tablespoon chopped parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon water
- 4 salted crackers
Directions
Pick the crabmeat over to remove excess shells and cartilage. Combine the mayonnaise, crab boil, parsley, mustard, and water and mix until smooth. Add the mayonnaise mixture to the crabmeat and mix, being careful not to break up the lumps of crabmeat.
With your hands, break up the saltines into crumbs and mix into the crab mixture. Form into patties and pan-fry or broil the cakes until golden brown.
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By ohacbevet86_127...
stafford, 86
on April 09, 2010
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the original was good. Not this one it was a bit salty. I made it twice tonight. I put less of the crab boil seasoning.
By shetrader2004_9...
Coram, NY
on March 10, 2010
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I remember these from childhood. I was thrilled to see the recipe!
I made them tonight for my husband and he said they were the best he's ever tasted. If you keep them in the refrigerator for a few hours before you friy them up, they will keep their shape perfectly. Serve with a nice Remoulade sauce on the side and some fresh salad greens. Perfect meal.
By cstruve_622925
Calumet, IA
on October 06, 2007
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I have not made this particular crab cakes so I can't rate them but in answer to the question of how to make the crab cakes stay together - the secret is to form them into cakes and then refrigerate 30 minutes before frying or broling. It really works.
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