Simple and Classic Crab Cakes
- 1 large egg, beaten
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 1 pound jumbo lump crab meat
- ½ cup crushed saltine crackers
- 3 tablespoons butter, divided
- 1 lemon, cut into wedges
- Stir egg, mayonnaise, mustard, parsley, and Worcestershire sauce together in a bowl until smooth; gently fold crab meat and cracker crumbs into the egg mixture.
- Shape mixture into 4 1-inch-thick patties and arrange on a plate; cover with plastic wrap and refrigerate for at least 1 hour.
- Heat 2 tablespoons butter in a large skillet over medium heat. Fry the crab cakes until golden brown on bottom, about 4 minutes. Melt remaining tablespoon butter in the skillet, turn cakes, and continue cooking until golden and hot in the center, about 4 minutes more; serve with lemon wedges.
Refrigerating the prepared crab cake patties serves two functions. First, it allows the flavors to combine before cooking. Also, it helps bind the crab cakes together so they don't fall apart while frying.
What others are saying
Laura Griffin says:
This crab cakes were pretty good. I always usually season mine with seafood seasoning, like Old Bay, so I was missing that a little from this recipe, but nonetheless they were delicious. Just goes to show that it's good to try new things. The saltine crackers also worked wonders, that was new for me too.
Greg Jones says:
These were really good crab cakes. If you've never made them before, this is a good recipe to start with. These cakes held together nicely, didn't fall apart like some others do.