Grandma’s Crab Cakes

Recipe

This recipe will make 10 – 12 crab cakes.  The crab cakes are rich so most people will only eat 1 or 2 (this recipe can easily be cut in half).

Ingredients:

Crab Cakes:
2 eggs
3 teaspoons Worcestershire sauce
3 teaspoons lemon juice
2 teaspoons prepared mustard
3 tablespoons mayonnaise
2 teaspoons dry mustard
2 teaspoons Old Bay Seasoning
2 pounds canned lump crabmeat
1/4 cup fresh parsley, chopped
1 cup breadcrumbs
4 tablespoons butter

Tartar Sauce (optional):
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons lemon juice
Freshly ground black pepper, to taste

Directions:

Crab Cakes:

• In a bowl, whisk together the eggs, Worcestershire sauce, lemon juice, prepared mustard, mayonnaise, dry mustard, and Old Bay Seasoning.
• Gently fold in the crabmeat, parsley and breadcrumbs.
• Shape the crab mixture into serving size patties, about 3″ in diameter by 1″ thick.
• Cover loosely with plastic wrap and refrigerate a minimum of 2 hours.
• When ready to cook the crab cakes, heat a griddle or large, flat frying pan over medium heat.  Melt the butter.  Saute the crab cakes in the butter, turning, until both sides are nicely browned (about 4-5 minutes on each side).
• Serve immediately.  Crab cakes can be served plain or with tartar sauce.

Tartar Sauce:

• Combine mayonnaise, relish, lemon juice, and pepper.
• Refrigerate until ready to serve.

*Note:  Total time for our crab cake recipe includes 2 hours standing time in the refrigerator.