Delicious, super simple crab cakes. I made a quick remoulade of mayo, Dijon mustard, catsup, capers, some Emerils seasoning, and lemon juice.
Ingredients
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8 saltine crackers, finely crushed
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2 tablespoons mayonnaise
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½ teaspoon Dijon mustard
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½ teaspoon seafood seasoning (such as Old Bay)
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¼ teaspoon Worcestershire sauce
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1 egg, beaten
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1 pinch cayenne pepper (Optional)
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salt to taste
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1 pound fresh crabmeat, well drained
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¼ cup dry bread crumbs
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2 tablespoons butter
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Directions
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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.
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Sprinkle bread crumbs onto a plate. Shape chilled crab mixture into four small, thick patties. Coat patties completely with bread crumbs.
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Melt butter in a skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes per side.
