Yummy crunchy creamy crabcakes.
This recipe makes about 8 crabcakes, depending on how big you make them.
Note: These measurements are all approximate. If you make it and it seems a bit runny, add cracker meal. If it seems dry, add a little mayo.
* You will also need some oil to cook them in. The type of oil is up to you but I used both canola oil and olive oil on different occasions.
Alright, lets get started
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Get out the crab meat. You can but it in a container like this or buy some crabs, steam them, and pick them yourself... but this is way easier.
Make sure, even if you get the packaged kind, to pick through the whole container and take out any shells. This particular one had a lot of shells and I don't know why.
Add the mayo and mix up... and add about this much mustard. My mom said "add a dot of mustard".. which I approximated to be about 1/4th of a teaspoon.
Add the egg, parsley and the old bay.
Add the worcestershire sauce and some more old bay [all of this can be done in one step, really, but I wanted more spice, lol]
Add some cracker meal!
Add it until it's enough to make into "patties"... and I added about 1/2 cup, but feel free to add it in increments until you think you have the right consistency.
Make into patties like so:
Put enough oil in the pan so it's about half way up the crab cake. (that tiny one in the front was my "tester" piece to see if the oil was ready, lol)
After about 45 seconds, flip it over! It should look like this:
Make the sauce, and mix it up! [(lol idk, it's self explanatory.)
Place a little dollop on top (or on the side) and garnish with some parsley and old bay.
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Lisa J.
19 Apr 20:57
these are delicious!
GreenLeaf
13 Jul 21:44
Look great, but what is cracker meal?