Table of Contents:  SEAFOOD/ FISH

Since these crab cakes are full of lump crabmeat with a minimum of filler to hold the crabmeat together, the crab mixture must be “dropped” into the hot frying oil.  The mixture is too messy to try to form into cakes before cooking.  Don’t be surprised that the crab cakes have irregular shapes.  They will be delicious and filled with crabmeat!  Beware of the beautifully formed crab cakes often served in restaurants.  They may be mostly “fried bread” with one crab having waded through a vat of breading mixture!


3 T. mayonnaise

2 eggs, well beaten and lightly salted

½ to ¾ tsp. dry mustard

½ tsp. salt

½ tsp. red cayenne pepper

1 or 2 drops Tabasco sauce

6 small green onions w/ green tops, sliced thin

1 lb. fresh lump crabmeat

1 sleeve Ritz crackers, finely crushed

Extra virgin olive oil





Mix together the mayonnaise, beaten eggs, dry mustard, salt, cayenne pepper, and Tabasco sauce; then stir in the green onions.  Add the crabmeat and gently stir to blend, while keeping the crabmeat lumps as whole as possible.


Stir in the crushed crackers and gently mix.  Set the mixture aside for 10 minutes to allow the cracker crumbs to absorb some of the moisture and flavor.


When ready to cook, add about 1 inch of olive oil to a large skillet and heat on high until the oil is “shimmering”.   Drop large tablespoonsful of the crab mixture into the oil and slightly flatten to make the crab cakes.  Do not crowd the crab cakes.  Lower the heat to cook until browned and set; then turn to brown the other side.  Drain the cooked crab cakes on layers of paper towel.  Keep warm, but do not cover except with a loose sheet of aluminum foil.  Repeat the cooking with all if the crab mixture.


Serves 4 or more.


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