Buy fresh lump crabmeat for the crab cakes—it's more expensive but worth every penny. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble. I double the sauce to drizzle on potatoes.
1. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.
2. Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.
3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.
Ingredients
Directions
Buy fresh lump crabmeat for the crab cakes—it's more expensive but worth every penny. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble. I double the sauce to drizzle on potatoes.
1. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.
2. Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.
3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.
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