Dive into the true essence of crab cakes with this simple yet delicious recipe! These golden, pan-fried gems are all about showcasing the sweet, delicate flavor of crabmeat, using just enough filler to hold them together. Perfectly crisp on the outside and tender inside, they’re an indulgent treat that’s as easy to make as they are to enjoy. Serve them as a classy appetizer or a satisfying main course!
Ingredients
- 8 Saltine crackers, finely crushed
- 2 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon seafood seasoning (such as Old Bay)
- 1/4 teaspoon Worcestershire sauce
- 1 egg, beaten
- 1 pinch cayenne pepper (optional)
- salt to taste
- 1 pound fresh crabmeat, well drained
- 1/4 cup dry bread crumbs
- 2 tablespoons butter
Directions
Step 1
Mix crushed crackers, mayonnaise, Dijon, seafood seasoning, Worcestershire sauce, egg, cayenne, and salt together in a large bowl. Add crabmeat and stir until combined but still chunky. Cover and refrigerate for 1 hour.
Step 2
Sprinkle bread crumbs onto a plate. Shape chilled crab mixture into four small, thick patties. Coat patties completely with bread crumbs.
Step 3
Melt butter in a skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes per side.