Everyone will love these succulent crab cakes, laced with the classic, comforting flavor of Old Bay.
16 minPrep: 10 minCook: 6 min
Serves: 6Save Share
1 pound lump crab meat
1 cup crushed Saltine crackers
1/2 cup mayonnaise
1 tablespoon each Dijon mustard and yellow mustard
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1 dash Tabasco sauce
Vegetable oil for sauteing
Spread crabmeat out on a flat pan and sprinkle crushed Saltines over the top.
In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. Let mixture stand 5 minutes.
Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape.
Pour oil into a deep skillet and heat. Sauté crab cakes a few at a time until golden brown, about 3 minutes per side. Remove to paper towels to drain briefly.