1 pound backfin Blue crab meat or other lump crab meat
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
2 tbsp vegetable oil
Make Ahead Preparation:
Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
Crush the saltine crackers very finely by putting them into a ziploc bag and rolling over them with a rolling pin or by putting them into a food processor. Mix them with all the other ingredients. Gently fold in the crab being careful to only mix enough to combine ingredients. You don't want to break up the crab into fine shreds.
Shape into 6 large crab cakes, or cut in half and make 12 smaller cakes for appetizers. If serving immediately, refrigerate for at least 1 hour.
To freeze the crab cakes, wrap each one individually in waxed paper or freezer paper. Place into ziploc bags and freeze for up to two weeks.
Last Minute Assembly:
Allow crab cakes to thaw.
Heat about 2 tablespoons of vegetable oil in a non-stick frying pan.
Sauté until golden brown on each side. This will only take about 3 minutes per side. Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.
Alternate Serving Suggestions:
- Grill up a buttered sandwich roll. Place crab cake on the roll and serve with a side of Make Ahead Cole Slaw, french fries and plenty of remoulade sauce and lemon wedges.
- For a nice light lunch, toss some field greens with a simple vinaigrette. Top with some roasted corn salsa and then top all of that with two crab bakes.
- For a delicious brunch dish, try making Crab Cakes Benedict. Set one-half of a grilled English Muffin on a plate. Top with a crab cake, poached egg and hollandaise sauce.