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Perfect Crab Cakes
Crab Meat (Jumbo & Lump Mix)
Fresh Lemon Juice
(about ½ lemon)
(about 20 crackers)
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.
Perfect Crab Cakes https://nicolestastingspoon.com/2019/07/03/perfect-crab-cakes/