Chef John's Crab Cakes Recipe
"These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!" Author: Chef John Total Time: 1 h 23 m
Serving size: 4
Calories per serving: 197
8 saltine crackers, finely crushed
2 tablespoons mayonnaise
1/2 teaspoon dijon mustard
1/2 teaspoon seafood seasoning (such as old bay®)
1/4 teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper (optional)
1 pound fresh crabmeat, well-drained
1/4 cup dry bread crumbs
2 tablespoons butter
Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
Sprinkle breadcrumbs on a plate.
Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
Melt butter in a skillet over medium heat; cook crab cakes until golden brown, about 4 minutes per side.