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Mothers Crab Cakes

Category: Fish & Seafood, Appetizers & Snacks


1 pound crab meat: jumbo, lump or back-fin.
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled


Combine all ingredients except the crackers. Add cracker crumbs in as close to sauteeing as possible so that they don't get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d'oeuvres, depending on how they will be served. Saute in frying pan on a medium-to-high heat in butter, 10 minutes a side. Make sure the crab cake is crispy outside but moist and juicy inside. The above recipe makes enough for about six hamburger-sized cakes or 15-18 hors d'oeuvres. A simple tartar sauce to accompany the crab cakes: Mayonnaise, grated onion, lemon juice

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