Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 sleeve (about 36 should make about 1-1/2 cups) buttery crackers (such as Ritz), crushed into coarse crumbs, divided use (may substitute plain saltine crackers)
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1/2 cup diced sweet onions
- 1/2 cup diced celery
- 1/4 cup diced roasted red peppers
- 1/8 cup chopped parsley
- 2 teaspoons chopped fresh dill weed
- 1 large egg
- 3 Tablespoons mayonnaise
- 1-1/2 teaspoons Dijon mustard
- 1 teaspoon chipotle Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 2 cups cooked lump crab meat, picked over for shells
- 2 Tablespoons vegetable oil
- 1 Tablespoon butter
- Lemon wedges for garnish
In a medium bowl whisk together remaining 1/2 of the cracker crumbs, Old Bay Seasoning, lemon pepper, and garlic powder.
Saute sweet onions and celery in 1 teaspoon of butter until softened, but not browned. Let cool. Add onions and celery, along with roasted red peppers, parsley, and dill to the seasoned cracker crumbs. Stir to combine.
In a separate small bowl, whisk together egg, mayonnaise, Dijon mustard, chipotle Tabasco sauce, and Worcestershire sauce.
Gently fold egg mixture and crab meat into the seasoned cracker crumbs until evenly mixed.
Use about 1/3 cup of the mixture per crab cake, forming into cakes about 3/4-inch thick. Press each cake in the reserved unseasoned cracker crumbs to lightly coat.
Place a heavy skillet over medium-high heat. When hot, add butter and vegetable oil. Swirl to coat the pan. Cook crab cakes until golden, turning only once. You will need to do this in batches. Do not crowd the pan. Drain on paper towels and keep warm.
Serve hot with lemon wedges for garnish. Crab cakes may be served as an appetizer or main course entree.
Yield: 8 to 10 crab cakes
Best Crab Cakes Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.