Ingredients for Best Backfin Crab Cakes
- 1 large egg
- Parsley Flakes (not specified in recipe)
- Old Bay Seasoning, to taste
- Dijon Mustard, to taste
- Dry Mustard (not specified in recipe)
- Worcestershire Sauce, to taste
- Fresh Lemon Juice, for serving (from lemon wedges)
- Salt, to taste
- Black Pepper, to taste
- Lump Crabmeat
- Mayonnaise (or Miracle Whip), as needed
- Bread Crumbs (or Saltine Crumbs), as needed
- Onion, finely chopped, as needed
- Celery, finely chopped, as needed
- Butter, for cooking
- Vegetable Oil, 1 tablespoon (optional)
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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.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
7g
Fat
5g
Carbs
1g
