Crab Cakes

Southern Living
Makes 8 appetizer or 4 main dish servings


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3 cups saltine crumbs, divided
2 large eggs, lightly beaten
1/2 cup diced onion
3 tablespoons mayonnaise
1 tablespoon prepared mustard
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1/4 teaspoon hot sauce
1 pound fresh lump crabmeat, drained
2 tablespoons butter or margarine
2 tablespoons vegetable oil
Garnishes: mixed salad greens, lemon slices, fresh parsley sprigs


Stir together 2 cups cracker crumbs and next 9 ingredients; fold in crabmeat. Shape into 8 (3-inch) patties; dredge in remaining 1 cup cracker crumbs.

Melt butter in oil in a large skillet over medium-high heat. Add crab cakes; cook 4 minutes on each side or until golden. Serve with Lemon-Dill Mayonnaise and Red Bell Pepper Sauce. Garnish, if desired.

Created date

December 1999