Mister Husband came home with half a pound of fresh lump crab meat last week and asked for crab cakes. I’ve always loved them but never made them myself because it seemed … hard. Somehow.
Turns out they’re really not at all difficult. I came home on Thursday evening, received said request, looked up a recipe in Cook’s Illustrated Online (well worth the subscription), and put these together. They were so good we ate them before I had a chance to take photos.
I cut the recipe by 2/3, since our half-pound of crab meat was $15 — quite enough for the two of us, given the richness of the ingredients.
1 1/4 cups mayonnaise
1/4 cup juice from 2 lemons
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1/2 teaspoon Old Bay seasoning
1 1/2 pounds crabmeat , picked over for shells
1 1/4 cups Saltine crackers (1 sleeve), crushed into cracker dust
4 scallions, minced
4 tablespoons vegetable oil
1. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.
2. Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.
3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.