cinderellasapron 
Today we are making my Seashore Crab Cakes recipe! I created this recipe a few years ago after going crabbing on vacation, and it has become a tradition to make them every year. While using fresh crab is delicious, today I am going to show you that you can make these with canned crab for a budget friendly option, and still get a perfectly crispy, tender, flavorful crab cake!
Seashore Crab Cakes
Credit: cinderellasapron.com
Ingredients
- 1 pound jumbo lump crab meat (fresh or canned)
- 1 large egg
- 1/4 cup mayo
- 2 teaspoons dijon mustard
- 2 teaspoons old bay seasoning
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste (about 1/2 teaspoon)
- 1 and 1/2 cups crushed Ritz crackers
- 1 Tablespoons fresh parsley, chopped
- 2 Tablespoons butter
- oil, for cooking
Directions
- In a large bowl, combine the egg, mayo, mustard, old bay, lemon juice, salt, pepper, and Worcestershire. 2. Add to the crab and mix slightly. 3. Add in the crushed breadcrumbs and parsley, stir gently. 4. Cover and chill for 30 minutes. 5. Divide into 8-12 cakes, depending on size desired, 6. Melt the butter and a drizzle of oil in a large skillet over medium heat. 7. Sear and cook about 4 minutes per side. Serve with lemon.
