makes 4-6 servings
- 1/2 cup + 2 tablespoons (22g) mayonnaise
- 1 large egg (beaten, 47g)
- 1 tablespoon (20g) Dijon mustard
- 1 tablespoon (15g) Worcestershire sauce
- dash tabasco sauce
- 2/3 cup (45g, about 13) saltine crackers (finely crushed)
- 1 pound jumbo lump crabmeat (drained)
- Combine all the ingredients except crabmeat in a large bowl
- Refrigerate for about 1 hour allow flavors to meld and crackers to soften
- add crabmeat to bowl and toss or fold lightly to coat
- form mixture into small 3-4 oz. mounds
- broil crabcake 2-5 minutes in oven
- (optional) flip crabcake and broil 2-5 minutes
Fresh, unpasteurized, jumbo lump blue crab is best for this dish; this time of year most Maryland groceries seem to have this in stock. Prices vary widely, my local butcher charges about half of the price of the local supermarket, and the quality is better to boot.
The finer you crush the crackers, the less time you’ll have to allow the mixture to rest.
Some folks broil the crabcakes on both sides. I find the extra cooking time makes them too dry inside for my taste.
Faidley’s usually fries their crabcakes, so feel free to pan or deep fry these instead (4 minutes per side).