Julie Recipes
Ingredients
▢ 1 pound of fresh crab meat picked over for shells
▢ 0.5 cup of mayonnaise
▢ 1 large egg beaten
▢ 1 tablespoon of Dijon mustard
▢ 1 tablespoon of Worcestershire sauce
▢ 1 tablespoon of lemon juice
▢ 1 teaspoon of Old Bay seasoning
▢ 0.5 cup of finely crushed saltine crackers
▢ 2 tablespoons of chopped fresh parsley
▢ 1/4 teaspoon of black pepper
▢ 2 tablespoons of unsalted butter
▢ Lemon wedges for serving
▢ Tartar sauce for serving
Instructions
Prepare the Crab Mixture: In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and black pepper. Mix well until all ingredients are thoroughly combined.
Add Crab Meat and Crackers: Gently fold in the crab meat and crushed saltine crackers until just combined. Be careful not to break up the crab meat too much. Add the chopped parsley and mix gently.
Form the Crab Cakes: Shape the mixture into 8 equal-sized patties, about 1 inch thick. Place the patties on a baking sheet lined with parchment paper. Cover and refrigerate for at least 1 hour to help them firm up.
Cook the Crab Cakes: In a large skillet, melt the butter over medium heat. Add the crab cakes to the skillet in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until the crab cakes are golden brown and crispy on the outside and heated through.
Serve: Transfer the cooked crab cakes to a serving platter. Serve immediately with lemon wedges and tartar sauce on the side.
