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Maryland-Style Crab Cakes are from a recipe handed down several generations. They're the REAL DEAL!


Servings

12 crab cakes

Total time

0 minutes

Courses

Dinner


Ingredients

  • 3 tablespoons butter
  • 1 small Onion (finely chopped)
  • 16 saltine crackers, crushed, plus more for coating crab cakes (or panko)
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce (or to taste)
  • ¼ cup mayonnaise
  • 1 large egg (beaten)
  • ¼ teaspoon salt
  • freshly ground black pepper (to taste)
  • 1 pound lump (or special) crabmeat (picked over for shells)
  • canola oil, for frying


Method

  1. Heat butter in a skillet or sauté pan over medium heat.  Add onion, reduce heat to medium-low and cook 8-10 minutes or until soft and light golden (do not brown).  Transfer to a large bowl to cool.
  2. Stir in crushed crackers, dry mustard, Worcestershire, mayonnaise, egg, salt and black pepper and mix well.  Fold in crabmeat.
  3. Form into 10-12 even cakes.  Chill in refrigerator for 30 minutes.
  4. Coat cakes with cracker crumbs or panko.  Heat canola oil in a skillet or sauté pan over medium-high heat.  Working in batches, brown cakes 2-3 minutes per side or until nicely browned, adjusting heat as necessary to prevent over-browning or burning.  Drain on a wire rack.  Repeat with remaining cakes.

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