Ingredients

The following ingredients have 12 Servings
  • 1 cup mayonnaise
  • 1 teaspoon country mustard or stone ground Dijon
  • 1 tablespoon finely minced sweet onion
  • 2 tablespoons red hamburger relish (sold in most supermarkets)
  • 1 tablespoon lemon juice
  • 1 tablespoon finely minced fresh parsley
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup celery, finely diced
  • ¼ cup sweet onion, finely minced
  • ¼ cup fresh parsley, finely minced
  • 1 tablespoon Dijon mustard
  • 1/3 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 4 whole eggs beaten
  • 1/8 teaspoon cayenne powder or more if you like it hotter
  • ½ teaspoon kosher salt
  • 2 teaspoons Old Bay seasoning (you knew this was going to be in here)
  • 1 cup saltines crushed
  • 1 pound pasteurized lump crab meat drained
  • 1 pound pasteurized jumbo lump or petite jumbo lump crab meat, drained
  • Oil for frying (enough for 1/2-inch of oil in your skillet)

Instruction

  • To make the red relish spread, mix all ingredients in a small bowl and refrigerate.
  • To make crab cakes, in a medium to large bowl, mix celery, onion, parsley, mustard, mayonnaise, Worcestershire sauce, eggs, cayenne, salt and Old Bay. Mix to combine.
  • Add cracker crumbs and both crab types and gently fold to combine.
  • Using an ice cream scoop or a half cup measure, scoop out 12 cakes onto a parchment or foil lined sheet tray. Then roll each and flatten into a 3 ½ inch round thick disc.
  • Place back on the tray and refrigerate for at least 30 minutes to set.
  • When ready to cook, heat oil in large skillet to 350 degrees F.
  • With two spatulas, gently slide each one into the hot oil, cooking in two batches, six per batch.
  • Cook for about four minutes to brown. Lift one up at three minutes to check underside for color.
  • Using two spatulas again, gently, flip onto the waiting second spatula and slip back into the hot fat. Do it this way so they do not splatter oil when turned.
  • Remove to paper towels and once the oil is back up to temperature, cook the second batch.
  • Serve with the prepared sauce.