Classic Crab Cakes with Lump Crab
Classic crab cakes made with lump or jumbo lump crab meat, minimal filler, and just enough seasoning to let the crab shine. These crab cakes are light, balanced, and crab-forward–perfect as an entrée, sandwich, or appetizer.
Ingredients
- 1 large egg
- 2 heaping tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Few drops of fresh lemon juice not to exceed 1/4 teaspoon
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 1/2 cup crushed Ritz crackers
- 2 tablespoons chopped fresh parsley
- 1 pound fresh crabmeat (drained, patted dry an picked over for shells or cartilage)
- Non-stick cooking spray
Instructions
- In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
- Add the cracker crumbs and parsley and mix well.
- Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat too much).
- Using slightly wet hands, shape mixture into patties or use a round cookie cutter to pack and shape.
- Put the crab cakes on a baking sheet lined with parchment as they're shaped. Cover loosely with foil and refrigerate for 1 hour before cooking.
- Set oven on broil at 450. Spray a baking sheet with non stick spray and use a spatula to place crab cakes on tray and place in oven on medium height rack.
- Cook for about 5 minutes or until golden brown. (Keep an eye on them- every broiler cooks differently. If they are burning rather than browning, move them down to a lower rack.)
- Serve with lemon and tartar sauce, or seafood remoulade.