Crab Cakes II


  • 1 pound fresh crab meat
  • 1egg
  • 2 tablespoons mayonnaise
  • ½ teaspoon ground mustard
  • 1 dash Worcestershire sauce
  • salt and pepper to taste
  • 4 ounces buttery round crackers, crushed
  • 2 cups oil for frying, or as needed
  • Directions

  • Step 1

    In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.


  • Step 2

    In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.

  • Editor's Note

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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