Yield
6 crab cakes
Time
3 hours 30 minutes
Indulge in Chesapeake Bay crab cakes with succulent blue crab meat and minimal filler. A classic dish with irresistible flavor and perfect blend of seasonings
‣ 1 pound blue crab meat, drained and any shells/cartilage removed ‣ 20 saltine crackers, crushed fine ‣ 1 tablespoon fresh chopped chives, or parsley, plus more for garnish ‣ 1/4 cup mayonnaise ‣ 1 large egg ‣ 1 tablespoon Dijon mustard ‣ 1 teaspoon Old Bay seasoning ‣ 1 tablespoon worcestershire sauce ‣ 1/4 cup canola oil ‣ 1 tablespoon salted butter, cut into 6 pieces
Grab a large bowl and mix together the crab meat, crushed saltine crackers, and chives.
In another bowl, whisk together the mayonnaise, egg, dijon mustard, Old Bay seasoning, and Worcestershire sauce.
Pour this mixture over the crab meat mixture and stir to combine. Once done, cover the bowl with plastic wrap and let the mixture chill in the fridge for three hours.
When you’re ready to cook, preheat your oven to broil on high, and make sure a rack is placed 6-8 inches from the top. Add canola oil to a 10-inch cast iron skillet and warm it up over medium heat. While the skillet heats up, remove the crab cake mix from the refrigerator and mix the crab meat one last time. Then, scoop out and form six large crab cakes.
Add the crab cakes to the skillet and cook until the underside is golden brown, which takes about 5-8 minutes. Make sure to check each crab cake every minute or so to ensure they cook evenly.
Remove the pan from the heat and place 1 piece of sliced butter on top of each crab cake. Then, put the pan in the heated oven on the top rack.
Broil the crake cakes until golden, then allow them to rest for 5 minutes.