Southern Cooking – Crab Cakes

It just doesn’t get more Southern than crab cakes! This is a recipe I found years ago in a Southern Living Cookbook. It is the best that I’ve tasted and it is my go to, never fail recipe for Crab Cakes. I have also make Shrimp Cakes using this recipe and I will include the tweaks of how I accomplish this feat. I hope you’ll enjoy.

Crab cakes

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Ingredients –

½ cup mayonnaise

1 large egg, lightly beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

½ teaspoon hot sauce

1 pound fresh lump crabmeat, drained (or fresh)

(same amount of boiled, peeled, chopped shrimp)

1 cup crushed saltines (about 20 crackers) (I use Keebler Townhouse)

1 quart vegetable oil

Tarter sauce

 

How to –

  1. Stir together first 5 ingredients*; fold in crabmeat (or cooked, chopped shrimp) and saltines. Let stand 3 minutes
  2. Shape mixture into 8 patties (use ice cream scoop for evenness). Place on a wax paper-lined baking sheet; cover and chill 1 hour
  3. Fry crab cakes, in batches, in hot oil in a large skillet over medium-high 3-4 minutes either side (may pop grease – be careful) or until golden on each side.
  4. Transfer to paper towel to drain.
  5. Serve with tartar sauce.

*For a spicer taste, add finely chopped bell pepper, onion, and Old Bay Seasoning to taste.