Specialty Crab Cakes

By allrecipes - John Mitzewich

  • 8 saltine crackers, finely crushed
  • 2 tablespoons mayonnaise
  • ½ teaspoon Dijon mustard
  • ½ teaspoon seafood seasoning (such as Old Bay)
  • ¼ teaspoon Worcestershire sauce
  • 1 egg, beaten
  • 1 pinch cayenne pepper (Optional)
  • salt to taste
  • 1 pound fresh crabmeat, well drained
  • ¼ cup dry bread crumbs
  • 2 tablespoons butter
  1. Mix crushed crackers, mayonnaise, Dijon, seafood seasoning, Worcestershire sauce, egg, cayenne, and salt together in a large bowl. Add crabmeat and stir until combined but still chunky. Cover and refrigerate for 1 hour.

  2. Sprinkle bread crumbs onto a plate. Shape chilled crab mixture into four small, thick patties. Coat patties completely with bread crumbs.

  3. Melt butter in a skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes per side.


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