Blue crabs are known to be abundant in Delaware. I don't know about you, but from my experience these crabs don't have a lot of meat. Either way, it looks delicious!
Prep time: 1 hour 15 mins
Cook time: 10 mins
1 lb. lump crab
3 Tbsps. mayonnaise
2 tsps. Old Bay
7 saltine crackers, crumbled
2 Tbsps. chives
2 Tbps. oil
4 Kaiser rolls
6 Tbsps. mayonnaise
1 tsp. Old Bay
1 tsp. lemon juice
½ tsp. Worcestershire sauce
⅛ tsp. cayenne
1. Place crab in a large bowl.
2. In a separate bowl, beat egg and whisk in mayonnaise, Old Bay, crumbled crackers, and chives until combined.
3. Pour into crab and very gently mix together avoiding breaking up the lumps of crab.
4. Divide crab mixture into 4 equal sections. Using a ½ cup measuring cup fill with a section of the crab mixture and pack into the cup. Plop the molded crab onto a baking pan or dish.
5. Repeat the previous step on the remaining 3 sections of crab and place the pan of crab in the freezer for 1 hour.
6. After the hour has passed, remove the cakes from the freezer and flatten each one down so they are about an inch thick.
Heat 2 Tbsps. of oil in a non stick skillet on medium heat. Fry cakes about 5 minutes each side until golden and crispy. Avoid moving them unnecessarily as they are fragile.
7. Transfer to a plate and toast up the buns in the same pan adding butter or oil if needed.
Mayonnaise Sauce Directions:
Whisk sauce ingredients together while the crab cakes are in the freezer and store in the fridge. Dollop on each cake.
Author: Jenn @ The Spice Kit Recipes