Thursday, March 8, 2012

Crab Cakes

Several years ago Andy and I were at the Big Springs Jam in Huntsville, AL and we decided to try the crab cakes from one of the food vendors. We couldn't believe we could find food, especially seafood, at an outside event that actually tasted so good. I immediately went on a mad search for a recipe that matched what we had eaten that night. Sandra Lee's Crab Cakes and Sassy Sauce was a little different, but it has become one our favorites.

  • 12 ounces lump crab meat, drained
  • (I’ve also tried the less expensive shredded crab in a can--it’ll save you about $4 and it’s not too bad. I've also pulled the meat from )
  • 1/4 cup mayonnaise (Hellmans)
  • 1/2 cup seasoned bread crumbs (I usually keep the Italian variety)
  • 1 tablespoon Old Bay seafood seasoning
  • 1 egg slightly beaten
  • 1 teaspoon lemon juice
  • 10 saltine crackers
  • Vegetable oil, for frying
In a medium bowl, add all ingredients except the crackers and oil. Blend well. Pat out approximately six crab cakes and place on a plate. 

Crush the crackers. The easiest way to do this is to place them in a zipper bag and crush with a heavy spoon. Coat the crab cakes with the crushed crackers and set aside while the oil gets hot.

Heat the oil in a skillet. I use just enough so that the crab cakes aren't floating in oil. 


On medium heat, it takes about 2-1/2 to 3 minutes per side to get them a nice golden brown. 

Let them drain on a paper-towel lined plate.

Serve crab cakes hot with her spicy tartar sauce or our favorite, Come Back Sauce.



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