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Crab Cakes Our Way

Crab Cakes Our Way

Southern Living JULY 2001

  • Yield: 6 cakes

Ingredients

  • 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
  • Red Pepper Rémoulade Sauce

Preparation

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.

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