Golden Jumbo Crab Patties (Print Version)
# Ingredients:
→ Core components
01 -
Jumbo lump crab meat, 1 pound (454g)
02 -
1 big egg
03 -
Mayo, 1/4 cup (60g)
04 -
Chopped fresh parsley, 1 tablespoon (or 2 teaspoons dry)
05 -
Dijon mustard, 2 teaspoons
06 -
Worcestershire sauce, 2 teaspoons
07 -
Old Bay seasoning, 1 teaspoon (try 1½ for spicier flavor)
08 -
Squeezed lemon juice, 1 teaspoon, with extra for serving
09 -
Salt, 1/8 teaspoon
10 -
Crushed saltine crackers, 2/3 cup (41g, roughly 17-18 crackers)
→ Extra flavor boost
11 -
Warm butter (salted or plain), 2 tablespoons (30g)
# Instructions:
01 -
Grab a big bowl and mix your egg, mayo, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt together until smooth.
02 -
Put the crab meat in your bowl, then add the cracker bits. Use a rubber spatula or big spoon to gently combine everything. Don't overmix or you'll break up those yummy crab chunks!
03 -
Wrap the mixture tightly and stick it in the fridge for at least 30 minutes. You can leave it there up to a full day if you want to make it ahead.
04 -
Once you're set to cook, heat your oven to 450°F (232°C). Get a baking sheet ready by coating it with butter, spraying with non-stick spray, or putting down a silicone mat.
05 -
Use a ½ cup scoop to make 6 piles on your baking sheet. Don't push them flat! Just lightly pack each pile with your hands or spoon so they stay together. For tastier cakes, brush some melted butter on top if you want.
06 -
Pop them in the oven for 12-14 minutes until you see nice golden edges and tops. Squeeze some fresh lemon juice on them and serve them hot.
# Notes:
01 -
You can keep any extras in the fridge for up to 5 days in an airtight container
02 -
Want smaller bites? Make 12 quarter-cup portions or 24 two-tablespoon mini cakes
03 -
Try to use fresh lump crab meat for the tastiest outcome
04 -
You can store uncooked or cooked crab cakes in the freezer for up to 3 months