For the best ever crab cakes, Andrew Zimmern* has a recipe that he swears by – but as with most good things, you have to start with quality ingredients. If you live where crabs are plentiful, lucky you! This recipe uses blue crabs and very little filler.
1/2 Cup mayonnaise
1 large egg, beaten
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon hot sauce (Tabasco is recommended)
1 lb. jumbo lump crab meat – picked over
20 Saltine crackers, crushed finely
1/4 canola oil
In a small bowl, whisk the mayo with the egg, mustard and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Very gently fold in the mayo mixture. Cover and refrigerate for one hour.
Scoop the crab mixture into eight, 1/3 cup mounds and pat into 1.5 inch thick patties.
Heat the oil in a large skillet until it’s shimmering. Add the crabcakes and cook over moderately high heat until deep golden and warm throughout. Handle the cakes gently! They are very fragile due to little filler. Try to turn them only one time! Serve with your choice of sauces or plain lemon juice!
If you’re a crab lover, you must try this crab quiche recipe!
*Andrew Zimmern is an American Chef and TV Personality