Perfect Crab Cakes
[ratings]
Servings: 6
Ingredients
- 1 lb Crab Meat (Jumbo & Lump Mix)
- 2 TBSP Mayonnaise
- 2 TBSP Dijon Mustard
- 1 TBSP Fresh Lemon Juice (about ½ lemon)
- 1 tsp Salt
- ½ tsp Pepper
- 1 tsp Old Bay
- 1 Egg
- ½ tsp Tabasco
- ⅔ cup Crushed Saltines (about 20 crackers)
- 2 TBSP Butter
Instructions
- With a fork, break up the egg. Carefully fold the crab meat, mayonnaise, dijon mustard, lemon juice, old bay, egg, tabasco, and crushed saltines until evenly distributed.
- Chill in the refrigerator for 20 minutes, this will help the patties stick together better.
- Preheat your oven to 400F.
- In a non-stick pan, over medium heat, melt the butter. Sear your crab cakes until they start to brown and a crust forms. Flip over only once to help prevent breaking. About 2-3 minutes on each side.
- Place the pan in your oven at 400F for 8-10 minutes.
