Crab Cakes Recipe

You can prepare restaurant-quality, crab cakes in 20 minutes with my simple crab cakes recipe! It’s all about getting the right crab meat, using buttery crackers, and striking the right balance with the seasonings, mayo, and mustard.

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👇 RECIPE BELOW

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Ingredients
1 large egg
1/3 cup mayonnaise
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1/2 tsp Tabasco or hot sauce of choice
1/2 tsp Old Bay Seasoning (See Note 1)
1 lb jumbo lump crabmeat
20 Ritz crackers
1/4 cup canola oil

Serving
Lemon wedges, for serving


Instructions
In a small measuring bowl, whisk together the egg, mayonnaise, Worcestershire sauce, mustard, and hot sauce until smooth.

In a medium bowl, lightly break up the crabmeat so it's not 1 big lump.

In a ziploc bag add the crackers, squeeze out the air and seal. Use a rolling pin and crush the crackers until crumbs form. Transfer to bowl with crab meat.

Using a spatula, gently fold in the mayonnaise mixture with crab meat and cracker crumbs. Cover and refrigerate for at least 1 hour.

Using a 1/3-cup measure, scoop the crab mixture, lightly pack it and form 8 cakes, about 1 1/2 inches thick.

In a large skillet over medium-high, heat the oil until shimmering. Add the crab cakes and cook until golden brown, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

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