This down-home crab cake recipe made with claw meat is heavy on the crab and light on the filler.
Ingredients
- saltine crackers, finely: 16 piece (crushed)
- water: 2 Tbsp
- flaked cooked crabmeat: 1 pound
- egg: 1 piece (beaten)
- mayonnaise: 2 Tbsp
- prepared mustard: 1 Tbsp
- seafood seasoning (such as Old Bay®): 1 Tbsp (optional)
- ½ teaspoons Worcestershire sauce: 1 piece
- salt: 0.125 tsp
- black pepper: 0.125 tsp
- vegetable oil for frying: 0.5 cup
Metric Conversion
Stages of cooking
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Stir together crushed crackers and water in a large bowl. Let stand until softened, about 1 minute. Fold in crabmeat, egg, mayonnaise, and mustard. Add seafood seasoning, Worcestershire sauce, salt, and pepper; stir gently until evenly mixed. Form crab mixture into 3/4-inch-thick patties and place on a tray.
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Heat vegetable oil in a large skillet over medium heat.
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Cook patties in hot oil until golden brown and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
