Ingredients Jump to Instructions ↓

  1. 1 cup cracker meal

  2. 1 egg, beaten

  3. 1/2 cup milk

  4. 12 ounces lump crab meat, picked over to remove any shell fragments

  5. 1 rounded teaspoon crab boil seasoning

  6. 1 tablespoon baking powder

  7. A handful flat leaf parsley , chopped

  8. 1 lemon, zested, plus

  9. 1 lemon, cut into wedges, for garnish

  10. 1 rib celery from the heart of the stalk, finely chopped

  11. Several drops Worcestershire sauce

  12. Several drops hot pepper sauce

  13. 2 tablespoons mayonnaise or ranch dressing

  14. Vegetable or canola oil, for frying

  15. 1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper

  16. 1 cup mayonnaise or reduced fat mayonnaise

  17. 1/2 cup prepared chili sauce

Instructions Jump to Ingredients ↑

  1. Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest , celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.

  2. For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.

  3. Serve crab cakes with sauce and lemon wedges.


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