Yummy Crab Cakes
These yummy crab cakes were easy and quick to whip up! You will get your hands a little dirty but it is totally worth it! Hope you enjoy them as much as I did. Also, I did not use canned crab; I went to the seafood section at the grocery store and found some Chicken of the Sea Premium crab meat. I served the crab cakes with sauteed asparagus and i drizzled some Sriracha mayo on top.
1 Lb. Lump Crab Meat, picked over
½ cup of mayonnaise
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1 large egg, beaten
1 tablespoon Dijon Mustard
1 tablespoon Worcestershire
2 teaspoons hot sauce (I used Franks Wing Sauce, since I had it available)
20 Saline Crackers, finely crushed
¼ cup of canola oil
Lemon wedges for servings
In a small bowl, whisk the egg, mayonnaise, mustard, Worcestershire and hot sauce until smooth.
In a medium bowl, lightly toss the crab meat with the crushed saltine crackers. Gently fold in the mayonnaise mixture. (Do not over mix, if not your patties will fall apart). Cover and refrigerate for 30min to an hour.
Scoop the crab mixture into patties, this recipe should make 8 medium sized patties but you can make them smaller or larger depending on what you like.
In a large skillet, heat oil until shimmering. Add the patties and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer to plate and serve with lemon wedges.