Faidley's Crab Cakes

Southern Living
If you prefer a spicier crab cake, you may add finely chopped bell pepper, onion, and Old Bay seasoning to taste.
8 servings


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1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound fresh lump crabmeat, drained
1 cup crushed saltines (about 20 crackers)
1 quart vegetable oil
Tartar sauce (optional)


Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes.

Shape mixture into 8 patties. 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 heat 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with tartar sauce, if desired.

Note: To sauté crab cakes, cook in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden.

Created date

December 2001