Okay, so I realize I am always saying things are the best ever. The thing is, they usually are—and these crab cakes are no exception. They’re the best I’ve ever had—full of jumbo lump crab meat, the perfect amount of spice and seasoning, they’re incredible. They’re easy to make and hard to mess up. Just make sure you’re using good quality crab meat, and you can’t go wrong. I like to fry these in a mixture of butter and olive oil; I think the temperature gets just right and gives them an amazing golden brown crust.
These are perfect as a crab cake benedict for a nice brunch menu—they’re great on a sandwich. And they’re fantastic on their own as an appetizer or a light dinner. I served them with a sriracha tartar sauce and lemon with a salad on the side, and they were to die for.
here’s a video showing how to make them:
- crab meat - 1 6 oz can, drained
- saltine crackers - 12, finely crushed
- eggs - 2, separated
- onion - 1 tbsp, chopped
- mayonnaise - 1 tbsp
- salt - 1/2 tsp
- black pepper - 1/4 tsp
- seafood seasoning - 1 tsp
- baking powder - 1 tsp
- dijon mustard - 1/2 tsp
This recipe is part of a series I am doing for Parade’s Community Table:
CLICK HERE FOR THE DIRECTIONS.