CLASSIC CRAB CAKES

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Classic Crab Cakes image

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!

Provided by WorkingMom2three

Categories     Crab

Time 4h20m

Yield 10 crab cakes

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 131.3, Fat 6, SaturatedFat 0.7, Cholesterol 54.6, Sodium 1068.7, Carbohydrate 6.1, Fiber 2.6, Sugar 1.1, Protein 14.1

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