JUMBO LUMP MEAT CRAB CAKES

JUMBO LUMP MEAT CRAB CAKES image

Categories Fry

Yield 6 Cakes

Number Of Ingredients 10

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1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
20 saltine crackers, crushed into crumbs (65 grams or just less than 1 cup of crumbs)
1 tablespoon minced chives or parsley, optional
1/4 cup (55 grams or 2 ounces) mayonnaise, try our homemade mayonnaise recipe
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup (60 ml) canola oil, or mild flavored oil
1 tablespoon butter
Lemon wedges, for serving

Steps:

Prepare Crab Cakes: Drain the crabmeat, if necessary, and pick through it for any rogue shells. Toss the cracker crumbs, herbs (optional) and crabmeat together, using your fingers to gently break apart some of the lumps. Whisk the mayonnaise, egg, mustard and Worcestershire sauce together then stir into the crab mixture until mixed. It will look somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours. Scoop the crab mixture into six 1/2-cup mounds and lightly pack into 6 patties, about 1 1/2 inches thick. Cook the crab cakes -- our method for pan-searing and broiling are below. How to Cook Pan-Seared Crab Cakes: In a 12-inch nonstick or cast iron skillet, heat the oil over medium heat. When the oil shimmers, add the crab cakes to the pan. Cook until the underside of the cakes are dark golden brown, 4 to 6 minutes. Carefully flip the cakes, reduce the heat to medium-low, and add the butter. Continue cooking until the second side is well browned, 4 to 6 minutes.