Prep 15 mins
Cook 15 mins
Crab cakes were a staple in our house as I was growing up on the Severn River, in Maryland. The key is using the best crab you can find and keeping other ingredients to a minimum. You can use a little Old Bay seasoning instead of the hot sauce and worchestershire sauce, but I find Old Bay to be overpowering for delicate crab (unless you're just picking crabs and drinking beer - another Chesapeake Bay tradition). I must confess that sometimes I use dried bread crumbs instead of cracker crumbs, raw chopped green part of green onions instead of regular onion sauteed in butter, or Japanese panko bread crumbs for the coating. Vary the recipe as you choose, but keep it simple, please.
- 1 lb crabmeat, jumbo lump
- 2 tablespoons onions, finely chopped
- 2 tablespoons butter
- 1 tablespoon parsley, finely chopped
- 5 -6 dashes Tabasco sauce
- 5 -6 dashes hot sauce, such as Frank's
- 1 drop Worcestershire sauce
- 2 -3 tablespoons finely crushed saltines
- 1⁄4 cup mayonnaise
- 1 egg
- salt and pepper, to taste
- 1⁄2 cup dried breadcrumbs
- oil, for pan frying
- Saute the onion in the butter until translucent, 2-3 minutes. Toss the onion/butter mixture, crab, parsley, seasonings, cracker crumbs and mayonnaise together in a bowl. Season with salt and pepper, then add the egg and gently mix together.
- Form into crab cakes and place on a plate to chill for about 1/2 hour. This step is very important or the cakes will not hold together when cooking.
- Put bread crumbs on a plate and press each crab cake into the crumbs, coating both sides.
- Fry crab cakes gently on both sides using medium heat until nicely brown and crispy. Don't fry them too fast.
- Serve with tartar sauce or cocktail sauce, if you must.