Ingredients for Best Backfin Crab Cakes
- Eggs
- Parsley Flakes
- Old Bay Seasoning
- French Mustard
- Dry Mustard
- Worcestershire Sauce
- Fresh Lemon Juice
- Salt
- Pepper
- Lump Crabmeat
- Miracle Whip
- Saltine Crumbs
How to Make Best Backfin Crab Cakes
- Gently combine the crab meat, mayonnaise, onion, celery, egg, bread crumbs, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and black pepper in a large bowl. Do not overmix.
- Carefully form the mixture into 4-6 patties, about 3/4 inch thick.
- Melt the butter in a large skillet over medium heat.
- Cook the crab cakes for 3-4 minutes per side, or until golden brown and heated through. For crispier crab cakes, add a tablespoon of vegetable oil to the skillet along with the butter.
- Serve immediately with your favorite sides, such as lemon wedges, tartar sauce, and a fresh salad.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
7g
Fat
5g
Carbs
1g
