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Chef John's Crab Cakes Recipe

Recipe by: Chef John

"These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook8 m
  • Ready In1 h 23 m
  • 1Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  • 2Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  • 3Sprinkle breadcrumbs on a plate.
  • 4Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
  • 5Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 297 cals
  • 8 saltine crackers, finely crushed
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon seafood seasoning (such as Old Bay®)
  • 1/4 teaspoon Worcestershire sauce
  • 1 egg, beaten
  • salt to taste
  • 1 pinch cayenne pepper (optional)
  • 1 pound fresh crabmeat, well drained
  • 1/4 cup dry bread crumbs
  • 2 tablespoons butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    297
    15%
  • Fat:
    15
    23%
  • Carbs:
    10.8
    3%
  • Protein:
    28.5
    57%
  • Cholesterol:
    151
    50%

Based on a 2,000 calorie diet

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