Crab Cakes

NW-style
Serves 10
Ingredients
  • 1 pound Dungeness crab meat cleaned (Costco)
  • 1 large egg beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 3/4 teaspoon seafood seasoning [i.e. Old BayŽ
  • 2/3 cup finely crushed butter crackers e.g., Ritz, Keebler Club
  • 1 cup fresh bread crumbs
Directions
  1. 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.
  2. Fold in cracker crumbs and mix thoroughly.
  3. Very gently fold the crab meat into the wet ingredient mixture, taking care to not break up the crab meat too much.
  4. Cover and refrigerate for 1-2 hours.
  5. Form Patties using a 3-inch cutter
  6. Line a baking sheet with parchment or a silicone mat.
  7. Place cutter on the parchment where you want the crab cake to be.
  8. Sprinkle 1 tablespoon of fresh bread crumbs evenly in the bottom of the cutter.
  9. Add about 1/3 cup of the crab mixture on top of the fresh crumbs, pressing very gently to flatten.
  10. Sprinkle another tablespoon of fresh bread crumbs on top and press again gently.
  11. Carefully lift the cutter up and off, leaving the formed crab cake on the tray.
  12. Once the patties are formed, leave them on the baking sheet and refrigerate for at least 15 minutes.
  13. Heat an electric skillet or griddle to 375°F, or a heavy skillet over medium heat.
  14. Melt 3 tablespoons of butter in 3 tablespoons of neutral oil (i.e., canola, light olive oil) in the skillet.
  15. 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.
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