Ingredients:
– 1 lb lump crab meat (picked over for shells)
– 1/2 cup mayonnaise
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– 1 1/2 tsp Old Bay seasoning
– 1/4 cup finely crushed saltine crackers or breadcrumbs
– 1 tbsp fresh parsley, chopped (optional)
– Vegetable oil or butter, for frying
Directions:
Start by whisking together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley in a medium bowl. Once that’s mixed up and flavorful, gently fold in the crab meat and crushed crackers, being careful not to break up the crab too much. Then, shape this delicious mixture into 6-8 patties and let them chill in the fridge for about 30 minutes—this helps them hold together when cooking!
Now, heat a little oil or butter in a skillet over medium heat. Once it’s nice and hot, fry those crab cakes for about 3-4 minutes on each side until they are irresistibly golden brown.
Serve them warm with a squeeze of fresh lemon, a dollop of tartar sauce, or a sprinkle of extra Old Bay seasoning. Enjoy the beachy goodness!
