or 4 small scallions, green parts only, very thinly sliced
crackers, crushed into crumbs
jumbo lump crabmeat, picked for shells but leave lumps intact
salted butter, for frying, plus more as needed
for servingIn a medium bowl, whisk together the egg, mayonnaise, Old Bay, mustard powder, Worcestershire sauce, and scallions. Add the crushed saltine crackers and mix to combine. Add the crabmeat, then use a rubber spatula to gently mix, being very careful not to break up the lumps. Use a 1/2 cup measuring cup to portion out even mounds of the mixture. Use your hands to gently pack them together to form a cake, but don't pack too tight. Set the cakes on a sheet pan, then cover with plastic and place in the refrigerator for at least 30 minutes or up to overnight. When ready to cook, heat 4 tablespoons butter in a large skillet over medium heat. Add as many crab cakes as will fit in the pan without overcrowding (4 is a good number). Cook for about 3 minutes or until golden brown, then flip and cook on the other side. Add more butter if needed and repeat with the remaining crab cakes. Serve immediately with lemon wedges on the side. If not serving immediately, keep crab cakes warm by covering and placing in a 200 degree oven for up to one hour.
Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking. Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Fry the crabcakes for about 6-8 minutes, gently flipping half-way through
It seems crabcakes we order out, are often all breading and no crab. When I order a crab cake, there better be identifiable seafood IN it and it shouldn't just appear to be Stove Top Stuffing fried into a patty