- 1 lb lump crab meat Real crab, NOT imitation meat
- 2 tbsp chopped green onions green stems only
- 1 egg slightly beaten
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice approx 1/2 lemon
- 2 tsp worcestershire
- 2 tsp dijon mustard
- 1 tsp Creole seasoning
- 1/2 tsp pepper
- 1/2 tsp hot sauce
- 1 sleeve Club crackers
- 2 tbsp butter
- 1/4 c vegetable oil
-
In a small bowl, stir together egg, mayonnaise, mustard, lemon juice, worcestershire sauce, hot sauce, pepper and creole seasoning.
-
Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much.
-
Crumble the remaining sleeve of crackers into a bowl or plate.
-
Scoop the crab mixture into eight 1/3-cup mounds; lightly pat and form into 8 round patties.
-
Carefully place the fresh patty into the plate of cracker crumbs and carefully cover each patty with the crumbs.
-
Place the patties in on parchment paper in a casserole dish or platter.
-
Cover and refrigerate for 1-4 hours.
-
In a large skillet, heat butter and oil on medium-high heat. Be careful not to burn the butter.
-
Add the crab cakes and cook over medium-high heat until patties are deeply golden and heated through, about 3 minutes per side.
-
Carefully transfer the patties to a wire rack.
-
Serve hot with a lemon wedge.
- If you want to make 8 small patties, use 1/3 measuring cup and lightly pack to make 8 patties consistent in size. My family prefers larger patties. So, I typically use the same 1/3 measuring cup but make a small, over-flowing mound making 6 patties.
- To freeze: Arrange the crab cakes in a single layer on a parchment lined baking sheet. Freeze until firm. Transfer to an airtight container and store in the freezer for up to 6 months.