Serves 10
Ingredients
- 1 pound Dungeness crab meat cleaned (Costco)
- 1 large egg beaten
- 1/4 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 2 green onion, sliced
- 1/2 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp hot sauce
- 3/4 tsp seafood seasoning [i.e. Old BayŽ
- 2/3 cup finely crushed butter crackers e.g., Ritz, Keebler Club
- 1 cup fresh bread crumbs
- 3 Tbsp cooking oil (i.e., canola, light olive oil)
Directions
- In a medium bowl, beat egg with a fork, and whisk in mayonnaise, lemon juice, lemon zest, mustard, Worcestershire sauce, hot sauce, and seafood seasoning.
- Fold in crushed butter cracker crumbs and mix thoroughly.
- Very gently fold the crab meat and green onions into the wet ingredient mixture, taking care to not break up the crab meat too much.
- Cover and refrigerate for 1-2 hours.
- Form patties using a 3-inch cookie cutter or a narrow Mason jar ring.
- Line a baking sheet with parchment or a silicone mat.
- Place cutter/ring on the parchment where you want the crab cake to be.
- Sprinkle 1 Tbsp of fresh bread crumbs evenly in the bottom of the cutter/ring.
- Add about 1/3 cup of the crab mixture on top of the fresh crumbs, pressing very gently to flatten.
- Sprinkle another Tbsp of bread crumbs on top and press again gently.
- Carefully lift the cutter/ring up and off, leaving the formed crab cake on the tray.
- Once the patties are formed, leave them on the baking sheet and refrigerate for at least 15 minutes.
- Heat an electric skillet or griddle to 375°F, or a heavy skillet over medium heat.
- Add cooking oil in the skillet.
- Using a flat metal spatula, gently transfer the crab cakes into the heated skillet and pan-fry until golden brown; about 2 minutes per side.
