Crab Cakes

February 16 2020

Crab Cakes are one of those dishes that I take amazing joy in eating.  But only if it's really, really good.  I'm a bit of a snob when it comes to these delicious little cakes...I love large chunks of crab and nothing else!  I get that we need some filler to hold them together, but I really don't want onions, and peppers, and all the other stuff that you often get when you order most crab cakes.

So, what a pleasant surprise when I cam across Andrew Zimmern's recipe for Baltimore-Style Crab Cakes...nothing but crab meat, some eggs, mayo, seasonings and a special ingredient that I wouldn't have thought of to bind the cakes. 

If you like crab cakes, this is the perfect recipe for you!

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Mauviel Sauté Pan

Crab Cakes

(Recipe from Andrew Zimmern)

 

Makes 4 servings

Prep time:  1 hour and 10 minutes (includes 1 hour refrigeration time)

Active Time:  15 minutes

 

1/2 cup mayonnaise

1 large egg, beaten 

1 tbsp Dijon mustard 

1 tbsp Worcestershire sauce 

1/2 tsp hot sauce 

1 pound jumbo lump crab meat, picked over 

20 saltine crackers, finely crushed 

1/4 cup canola oil 

Lemon wedges, for serving

 

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

  

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

 

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

 

Chef’s Note:

The crab cakes can be prepared through Step 2 and refrigerated overnight.

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT