It Took Me 10 Years To Master This Recipe (Best Crab Cakes EVER!)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

jumbo lump crab meat

🥗Healthier: lump crab meat

💰Cheaper: imitation crab meat

Imitation crab meat is more affordable but less flavorful

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture at a lower cost

Start by crumbling saltine crackers into a bowl to use as a binder for the crab cakes.

Add about 2 to 3 tablespoons of diced parsley to the mixture for flavor and presentation.

In a bowl, combine 1/2 cup of mayonnaise, 2-3 tablespoons of relish juice, 1 teaspoon of Frank's Red Hot sauce, 1 teaspoon of Worcestershire sauce, and 1 tablespoon of Dijon mustard.

Zest and juice 1 lemon, adding about 2 teaspoons of juice to the mixture.

Season with at least 1 teaspoon of Old Bay seasoning and a pinch of sugar, then whisk to combine and taste.

Gently fold in 1 pound of jumbo lump crab meat, being careful not to break up the lumps.

Add breadcrumbs as needed until the mixture holds together, then form into patties.

Chill the patties in the fridge for at least 30 minutes to help them hold together during cooking.

Prepare two different styles: for broiling, form the patties into mounds; for pan-frying, flatten them into hockey puck shapes.

For the sauce, mix 1/2 cup of mayonnaise, 1 tablespoon of Creole mustard, 2-3 tablespoons of ketchup, 1 teaspoon of hot sauce, and 1 tablespoon of sweet relish with some relish juice.

Whisk the sauce ingredients together until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens