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Crab Cakes No. 1

By

Gilding the lily... crab cake variation.

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Rate this recipe 4.5/5 (26 Votes)

Ingredients

  • 1/4 cup mayonnaise
  • 3 green onions, finely chopped
  • 1 T garlic, minced
  • 2 eggs, lightly beaten
  • 1/2 t Worcestershire sauce
  • 1/2 t dry mustard (or IT Dijon)
  • 1/4 t salt
  • 1/4 t Creole seasoning (e.g. Emeril's Essence)
  • 1 lb. lump crabmeat, picked over
  • 1 cup soda crackers (Ritz, Saltines) or 1 cup coarse breadcrumbs
  • 2 T unsalted butter 1/4 cup vegetable oil lemon wedges

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

In a large bowl combine the mayonnaise, green onions, Worcestershire sauce, mustard, salt, and Creole seasoning. Fold in the crabmeat and one-half of the crushed crackers (or breadcrumbs).

Shape the cakes about one inch thick. Refrigerate them for an hour or overnight.

In a skillet melt half of the butter and oil. Cook crab cakes over moderate heat till golden. Keep warm in a low oven. When half the crab cakes are cooked, add the rest of the butter and oil and cook the other half. Serve with lemon wedges.

Gilding the lily variation: before frying, coat the crab cakes with seasoned flour; dip in egg wash; coat with remaining crushed crackers or breadcrumbs.

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