American
Crab Cakes
Maryland crab cakes with lump crab, Old Bay, cracker crumbs, mustard, lemon, and a golden seared crust.
4 servings · 25 minutes prep · 10 minutes cook
Ingredients
Main
- 1 lb jumbo lump blue crab meat, picked over
- 1 large egg
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- 1/3 cup crushed saltine crackers
- 2 tbsp unsalted butter
- 1 tbsp avocado oil
- 1 lemon, cut into wedges
Directions
Mix, Shape, and Sear
- Whisk egg, mayonnaise, dijon mustard, worcestershire sauce, old bay seasoning, and kosher salt in a bowl.
- Fold in lump crabmeat gently, then fold in saltine crackers without breaking up the crab lumps.
- Shape into 4 thick cakes, set them on a plate, and chill for 1 hour so they hold together.
- Heat unsalted butter and avocado oil in a large skillet over medium heat. Cook the crab cakes until browned and the center reaches {{temperature:160°F}}, 4-5 minutes per side.
- Serve while the crust is crisp and the center is hot with lemon.
