| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 large egg, lightly beaten
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons seafood seasoning, such as Old Bay
- 20 butter crackers, such as Ritz, crushed (about 2 1/2 cups crumbs)
- 1 pound fresh jumbo lump crabmeat, picked for shells
- Vegetable oil, for frying
- Remoulade, recipe follows
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives
Instructions
- Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
- Preheat the oven to 200 degrees F.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
- Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 786 |
| Total Fat | 76 g |
| Saturated Fat | 9 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 127 mg |
| Sodium | 1063 mg |
Reviews
The recipe was super easy to follow and came out delicious. I made two batches with 8 oz of crab each- one w jumbo lump and the second with “regular”- both tasty, the lump is worth it if you want a high end dinner, otherwise normal is great too. I missed everyone’s note to dry the crab, so that was a miss. Also agree it needed more egg so I added that. Made the remoulade but allergic to horseradish so I added Louisiana hot sauce (and salt and pepper which weren’t mentioned) and it came out delicious! Made a second sauce- chipotle aioli, also great with it. I love Miss Brown and glad I tried this delicious recipe!
There are insanely good. I used a pound of rock crab.
So so so much flavour
Incredible and so easy. Made me look like I can actually cook.
very yummy
Wonderful crab cakes! I fried them in bacon fat and didn’t have time to make the sauce so used one I already had. Easy to follow recipe and instructions.
Made these yesterday and they were a huge hit. I stuck to the recipe exactly. But suggest everyone read the comments to pick up some valuable tips. I made sure the crab was as dry as possible before mixing. Refrigerated the mixture over night, then formed it into patties about 6 hours before cooking. Kept them in the fridge until right before we were ready to cook.
I followed the crab cake recipe without diversion – just as listed and just as instructed. Turned out AMAZING! Clean plates all around! I did not make the remoulade; simply served with a side of jasmine rice seasoned lightly with a little butter, fresh herbs, salt and pepper. I made a total of 6 crab cakes. To me, this recipe was perfect!!
Delish
These are really good!
Great recipe! The crab cakes and the remoulade were easy to make and absolutely delicious. I used lump crab meat but not jumbo lump which was going to cost $50 for a pound. We will be having these again soon.