Recipe courtesy of Clorox
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Total:
20 min
Cook:
20 min

Ingredients

Directions

1. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, salt, and cayenne. Gently fold in the crackers, then the crab. Cover and refrigerate for at least 1 hour.

2. Scoop a scant ¼ cup of the crab mixture, form it into a 2 ½-inch diameter patty, and place on a plate. Repeat with the remaining crab mixture.

3. Heat half of the oil in a large skillet over medium heat. Add half of the crab cakes and cook, carefully turning once, until golden brown and heated through, about 6 minutes. Drain on paper towels. Repeat with the remaining oil and crab cakes.

4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.

*Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

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