If you’re still searching for a good crab cake recipe, then this is definitely the next one you should try. I admit that my past experience making crab cakes has been limited; I suspect this is due to the fact that the few times I have previously attempted crab cakes, the finished product would never match what I had envisioned at the outset. Each time this happened, it would discourage me from trying to cook crab cakes again for another year or so. With this recipe in hand, however, I’m pretty sure I’ll be cooking up crab cakes on a far more regular basis. The surprise secret ingredient? Saltines. Really. Trust me, it works here – the texture is so much better than when dry breadcrumbs are tossed into the mix.
Adapted from Food & Wine
Yields 2 servings
2 tablespoons light mayonnaise
2 tablespoons minced onion
1 egg, lightly beaten
1/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 pound lump or jumbo lump crabmeat, picked through to remove shells
1/2 cup finely crushed saltine crackers
1 tablespoon unsalted butter
2 tablespoons vegetable oil
lemon wedges, for serving
- In a medium bowl, combine the first 7 ingredients. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Set aside.
- In a large, shallow skillet, melt the butter in the oil. When the foam subsides, shape the crab mixture into 6 to 8 cakes about 1/2 to 3/4 inch thick. Coat the crab cakes with the remaining cracker crumbs and place in the skillet.
- Cook over medium heat until cakes are golden and crisp, about 2 to 3 minutes per side. Drain crab cakes on paper towels. Serve with lemon wedges.