How to Make Crab Cakes

How to Make Crab Cakes

How to Make Crab Cakes

1 hour 35 minutes

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Details
  • Serving Size:   2
  • Dairy-Free:   True
  • Weight Watchers:   20 Points
Cuisine
  • antipasti
  • lunch
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • hor d'oeuvre
  • dinner
Comments
Ingredients
  • 1/2 lb handpicked lump crab meat
  • 1 large egg
  • 1 Tbsp mayonnaise
  • 1 Tbsp parsley, chopped
  • 1 tsp Old Bay seasoning
  • 1 tsp Worcestershire sauce
  • Pinch of kosher sea salt to taste
  • 1/4 c (about 6) saltine crackers, crumbled
  • 1 Tbsp butter (for baking) or vegetable oil (for sauteing)
  • 1 tsp freshly squeezed lemon juice
  • Lemon wedges for presentation
  • 1/2 c mayonnaise
  • 1 Tbsp sweet relish
  • 1 Tbsp shallots, minced
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp Dijon mustard
  • 1/2 tsp capers, chopped
  • 1/2 tsp dried tarragon
  • 1/2 tsp hot sauce
Instructions

First, combine the egg, mayonnaise, parsley, Old Bay, Worcestershire and salt in a small bowl and whisk until smooth. 

Next, gently go through the lump crab meat with your fingers to make sure it’s free of the shell and hard cartilage. Set aside. 

Crumble the saltine crackers either by hand or in a mortar and pestle.

Now, add the crackers and lump crab meat to the bowl with the mayonnaise mixture and carefully combine everything together.

Tightly cover the bowl with cling wrap and chill in the fridge for at least an hour.

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