Tags
Africa, Baltimore, Cake, Chesapeake Bay, crackers, oil, shrimp, Southern Louisiana, Virginia
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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.
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 –
- Stir together first 5 ingredients*; fold in crabmeat (or cooked, chopped shrimp) and saltines. Let stand 3 minutes
- Shape mixture into 8 patties (use ice cream scoop for evenness). Place on a wax paper-lined baking sheet; cover and chill 1 hour
- 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.
- Transfer to paper towel to drain.
- Serve with tartar sauce.
*For a spicer taste, add finely chopped bell pepper, onion, and Old Bay Seasoning to taste.
Yummy, I´ll be making these soon. Thanks for the recipe!
Let me know how you like them. They are wonderful!
Thanks, but no thanks. I like crab and I like shrimp, but I can’t imagine combining the two. The flavor of shrimp would overpower the delicate sweetness of crab meat. At least that’s my opinion.
I don’t use the two together. Sorry you got that impression. I use one or the other. I also like the difference in the flavors and prefer them separately. Thanks for commenting!