Crispy Crab Cakes take a classic favorite and add a little crunch! The interior of each cake is still the savory-sweet crab filling everyone loves, with plenty of spicy, tangy, creamy flavor, while the exterior is a golden-brown crust that lets you hear how delicious they are. Crispy Crab Cakes are incredibly easy to make, so they can provide a welcome weeknight appetizer or a speedy and special snack when you need an oceanic treat. These are best served with lobster dinners or clam chowder, or you can even serve them on a bun like a crunchy seafood sandwich!
Ingredients
- 20 saltine crackers, finely crushed
- 1 pound lump crabmeat, jumbo lump crab meat preferred
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon baking powder
- 1/2 teaspoon hot sauce or 1 teaspoon Old Bay Seasoning
- 1 tablespoon fresh parsley, optional, minced
- oil, for frying
- fresh dill, optional, for garnish
- lemon wedge, optional, for garnish
- tartar sauce, optional, to taste, for serving
Directions
Step 1 –In a medium mixing bowl, gently combine the crushed crackers with the crabmeat.
Step 2 –In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire sauce, baking powder, hot sauce, and parsley until smooth.
Step 3 –Gently fold the mayonnaise mixture into the crabmeat mixture.
Step 4 –Cover and refrigerate until ready to cook and for up to 1 hour.
Step 5 –Divide the crab meat into 8 equal parts.
Step 6 –Gently pat each of the individual parts into 1-1/2-inch patties, careful not to overwork the meat.
Step 7 –Place a large skillet over medium heat.
Step 8 –Add the oil and heat until the oil shimmers.
Step 9 –Place the crab cakes in the oil and cook until heated through and golden brown on both sides, about 3 minutes. Do not crowd the skillet, and cook in batches if necessary.
Step 10 –Transfer the crab cakes to a paper-towel-lined plate to drain.
Step 11 –Transfer the cakes to a serving platter.
Step 12 –Garnish with the dill and lemon wedge.
Step 13 –Serve with tartar sauce.