Chef John's Crab Cakes

by

 Delicious, super simple crab cakes. I made a quick remoulade of mayo, Dijon mustard, catsup, capers, some Emerils seasoning, and lemon juice. 

Ingredients

  • 8 saltine crackers, finely crushed

  • 2 tablespoons mayonnaise

  • ½ teaspoon Dijon mustard

  • ½ teaspoon seafood seasoning (such as Old Bay)

  • ¼ teaspoon Worcestershire sauce

  • 1 egg, beaten

  • 1 pinch cayenne pepper (Optional)

  • salt to taste

  • 1 pound fresh crabmeat, well drained

  • ¼ cup dry bread crumbs

  • 2 tablespoons butter

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Directions

  1. Mix crushed crackers, mayonnaise, Dijon, seafood seasoning, Worcestershire sauce, egg, cayenne, and salt together in a large bowl. Add crabmeat and stir until combined but still chunky. Cover and refrigerate for 1 hour.

  2. Sprinkle bread crumbs onto a plate. Shape chilled crab mixture into four small, thick patties. Coat patties completely with bread crumbs.

  3. Melt butter in a skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes per side.

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