Crab Cakes (The Best)

Name: Crab Cakes (The Best)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 36 saltine crackers, finely crushed (about 1 ½ cups/375 ml); ¼ cup (60 ml) milk; 1 lb (450 g) cooked fresh crabmeat, in large pieces (see note); ¼ cup (60 ml) mayonnaise; ¼ cup (10 g) chives, finely chopped; 1 tbsp butter, melted; 1 tbsp (15 ml) lemon juice; 1 tsp (5 ml) Dijon mustard; 1 egg; A few drops of Tabasco sauce; Pepper; 2 tbsp (30 ml) olive oil

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Preparation 25 min
Cooking 10 min
Servings 1
Makes 4 to 6 servings
Freezes Yes

This delicious crab cake recipe is our absolute best!

Végétarien
Sans noix

Ingredients

- 36 saltine crackers, finely crushed (about 1 ½ cups/375 ml)
- ¼ cup (60 ml) milk
- 1 lb (450 g) cooked fresh crabmeat, in large pieces (see note)
- ¼ cup (60 ml) mayonnaise
- ¼ cup (10 g) chives, finely chopped
- 1 tbsp butter, melted
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 egg
- A few drops of Tabasco sauce
- Pepper
- 2 tbsp (30 ml) olive oil

Preparation

- In a large bowl, combine half of the crushed crackers with the milk. Let sit for 5 minutes. Add the remaining ingredients, except for the oil, and mix delicately to avoid breaking up the crabmeat. Season with pepper (do not add salt as the crab is already quite salty).
- Using your hands, form the mixture into 4 to 6 patties and place on a large plate. Place the remaining crushed crackers on another plate. Press the patties into the crushed crackers and coat well.
- In a non-stick skillet over medium-low heat, brown half of the patties at a time in the oil for 4 to 5 minutes on each side or until nicely browned. Drain on paper towels. Keep warm. Cook the remaining patties. Add more oil as needed.
- Delicious with our tartare sauce.

Note from Ricardo

If you do not have 1 lb (450 g) fresh crabmeat, you can replace it with ½ lb (225 g) each cooked frozen crab and raw frozen shrimp. Defrost them both and drain well before using.

Personal Note

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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