Crab Cakes Our Way

Southern Living
6 cakes


+ Add To Shopping List
1 pound fresh crabmeat
6 to 8 saltine crackers, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon minced fresh parsley
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter or margarine


Drain and flake crabmeat, removing any bits of shell.

Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture. Shape into 6 thin patties.

Melt butter in a skillet over medium heat. Add crab cakes; cook 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with Red Pepper Rémoulade Sauce.

Created date

December 2001