WANT TO MAKE CRABCAKES FROM SCRATCH?
HERE'S OUR RECIPE!
1 large egg
1-1/2 tablespoons mayonnaise (Hellmann's or Duke's)
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt & pepper
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (lumps broken up)
1/2 cup saltines finely broken & mixed with 1 tablespoon of milk just until crackers are slightly wet
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and cracker mixture using a rubber spatula, gently fold the mixture.
- Form mixture into 6 patties about ½ cup each. Place on foiled lined baking sheet. Cover and refrigerate for at least 1 hour to help them set.
- Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Serve the crab cakes warm with the tartar sauce.