Classic Crab Cakes

Submitted by WorkingMom2three

"I searched the site, but even though there are 250+ crab cake recipes, I could not find one like this one. I got this recipe from the Stonewall Kitchen demo kitchen. I have made it once, and it is very simple, easy, and very tasty. Definitely make the mixture ahead and refrigerate - they stay together much better and cook up easier. Prep time includes refrigeration time. They served them with a remoulade sauce, but I served them with Stonewall Kitchen's Mango Habanero Aioli (Recipe #445347) - Yum!"

 

• Ready In: 4hrs 20mins
• Ingredients: 10
• Yields: 10 crab cakes

ingredients

• 1 lb lump crabmeat, drained and picked to remove shells
• 1 cup Ritz cracker crumbs
• 1⁄4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 large egg
• 1 teaspoon cayenne pepper (or to taste, this is pretty spicy)
• 2 teaspoons Old Bay Seasoning
• 1⁄4 cup scallion, chopped
• 1 dash Worcestershire sauce
• salt and pepper

directions

1. Combine all ingredients. Refridgerate several hours or overnight.
2. Use a 1/4 c measure to form into cakes.
3. Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.