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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you prefer a spicier crab cake, you may add finely chopped bell pepper, onion, and Old Bay seasoning to taste. Ingredients:
1/2 cup mayonnaise |
1 large egg, lightly beaten |
1 tablespoon dijon mustard |
1 tablespoon worcestershire sauce |
1/2 teaspoon hot sauce |
1 pound fresh lump crabmeat, drained |
1 cup crushed saltines (about 20 crackers) |
1 quart vegetable oil |
Directions:
1. Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes.
2. Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour.
3. Fry crab cakes, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with tartar sauce, if desired.
4. Note: To sauté crab cakes, cook in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden.
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