My All Time Favorite Crab Cakes
After 40 years on the Chesapeake Bay ...my very best crab Cake recipe
- 5 Ritz crackers, processed into crumbs
- 1 pound crab meat, back fin ...or better jumbo lump
- 3 tablespoons mayonnaise
- 1/2 teaspoon mustard, champagne mustard is best, or other sweet mustard
- 1/2 teaspoon sugar
- 3/4 teaspoon Old Bay seasoning
- 1 egg, beaten
- 3 tablespoons olive oil
Mix all ingredients except crab and Ritz Crackers. Fold into crab meat. Crush Ritz Crackers and gently fold into crab mixture. Pat into crab crakes and deep fry, pan fry or broil until golden brown.
Refrigerate crab cakes for one hour before frying or broiling to help reduce separation during cooking.
Using 3.5 inch diameter by 1 inch deep cooking rings is an alternative to refrigerating the crab cakes before cooking ...they work great.
Go first class and use jumbo lump crab meat rather than back fin ...or use a mixture of both.