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Pittsburgh Friday Fish Fry Sandwich

Simple Coastal Crab Cakes

Good crab cakes do not need much fuss. Keep the binder light, chill the patties, and let the crab lead.
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Total Time 45 minutes
Servings: 6 to 8 crab cakes
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound crabmeat, picked over for shells
  • 1/3 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon or yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/2 cup crushed crackers or breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon butter
  • 1 tablespoon oil

Method
 

Instructions
  1. Gently combine crabmeat, mayonnaise, egg, mustard, Worcestershire, lemon juice, cracker crumbs, and parsley.
  2. Form into patties and chill 20 minutes.
  3. Heat butter and oil in a skillet over medium heat.
  4. Cook crab cakes until browned and heated through, 3 to 4 minutes per side.
  5. Serve with lemon or tartar sauce.

Notes

  • Handle gently so the crab cakes stay tender.
  • Add a pinch of seafood seasoning if you like.
Safety note: Keep crabmeat refrigerated until cooking and cook cakes until heated through.