Recipe courtesy of Clorox

Oyster Cracker Crab Cakes

  • Total: 20 min
  • Cook: 20 min
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Ingredients

¼ cup mayonnaise

1 large egg

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice, plus wedges for serving

¼ teaspoon Kosher salt

Pinch cayenne pepper

1 cup oyster crackers, crushed

1 pound crab meat, picked over for shells

¼ cup canola oil

Directions

  1. 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. 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. 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. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
  5. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

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