INGREDIENTS

  • ¾ cup Saltine Crackers, finely crushed
  • 1 tablespoon prepared Yellow Mustard
  • 1 ½ tablespoons Mayonnaise
  • 2 tablespoon fresh Chives, chopped
  • 2 tablespoons fresh Parsley, chopped
  • 1 teaspoon Old Bay Seasoning
  • Salt to taste
  • Pepper to taste
  • 1 large Egg, beaten
  • ¼ cup Vegetable Oil
  • 1 lb. Lump Crabmeat, picked over to remove any shell remnants

DIRECTIONS

  1. In a large bowl, mixed together the egg, mayonnaise, mustard, chives, parsley and Old Bay Seasoning until well combined.
  2. Gently fold in the crabmeat and cracker crumbs, being careful not to break up the lumps.
  3. Shape into cakes and place in the refrigerator for 1 hour.
  4. Heat oil in a skillet, and gently sauté the chilled crab cakes until golden, about 3 minutes per side.

FISH USED IN THIS RECIPE

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