Jumbo Lump Crab Cakes

By marlabeth19

Ingredients

• 2 pounds jumbo lump crab meat
• 16 saltine crackers
• 2 eggs, beaten
• 1/4 c. good mayonnaise
• 2 t. mustard
• 1 T. fresh lemon juice
• 1/2 t. Worcestershire
• 1 t. Old Bay seasoning
• salt to taste
• 6 T. butter

Details

Servings 4

Preparation

Step 1

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.

Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 4 large crab cakes, and refrigerate for at least 1 hour.

Heat butter in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.

Garnish with lemon aioli.