No-Fuss Crab Cakes

February 19, 2013

These crab cakes are fuss-free and absolutely delicious.  This recipe contains no fillers or added flavors - just pure crab.  The patties are formed using mayonnaise, Old Bay seasoning and and lump crab.  Instead of using breadcrumbs, crushed saltine crackers give the patty body.  You can eat these crab cakes with lemon and tarter sauce or place them between a buttered bun with lettuce and a slice of tomato.

Crab Cakes

1 pound lump crab meat, shell fragments removed
1/2 teaspoon salt
1/2 teaspoon Old Bay Seasoning
1 egg
2 tablespoons Miracle Whip or mayo
5 saltine crackers, crushed
Dash of pepper
Fresh parsley, to taste
Vegetable Shortening
Combine all ingredients by gently folding and mixing together without breaking apart the crab meat lumps. Divide the mixture into 3 oz portions and mold into patties. Place the patties on a plate and refrigerate.
Preheat pan and add 2 cups vegetable shortening and melt to a depth of about 1/4 inch. Bring up to 375˚ and gently place crab cakes into hot oil. When they turn crispy brown flip gently and cook for an additional 3 minutes or until browned.
You can also bake or flat grill these crab cakes. Just be sure to spray the pan or grill with cooking spray before cooking.

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Kristen's picture

I love crab cakes, but am usually too lazy to make them. I usually buy them here:

But you have inspired me to try making them...