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Aunt Ruth's Crab Cakes

By: Lisawas

"Down home crab cakes are heavy on the crab, light on the filler."

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 crab cakes

Ingredients

16 saltine crackers, finely crushed
2 tablespoons water
1 pound flaked cooked crabmeat
1 egg, beaten
1 tablespoon prepared mustard
2 tablespoons mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 tablespoon seafood seasoning (such as Old Bay®) (optional)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup vegetable oil for frying

Directions

Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

Footnotes

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 will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.