Lowcountry Crab Cakes Recipe

These bite-size crab cakes make the perfect first course for a Southern-style celebration.

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Yield: Makes 20 or 10 servings

Ingredients

  • 1 large egg
  • 1/4 cup regular or light mayonnaise
  • 2  teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon hot sauce
  • 1/2 cup crushed saltine crackers (about 10)
  • 1 pound lump crabmeat, picked over
  • 2  tablespoons butter, melted

Combine egg, mayonnaise, mustard, Worcestershire, lemon rind, juice, parsley, green onion, hot sauce, salt, and pepper in a large bowl. Add breadcrumbs and crab, stirring gently until just combined.

Spread about 2 teaspoons butter on a foil-lined baking sheet. Shape mixture into 20 (1 1/2-inch) patties and place on baking sheet. (Crab cakes may be made 8 hours ahead to this point. Cover with plastic wrap and refrigerate until ready to cook.)

Preheat broiler with rack 8 to 10 inches away from heat. Before broiling crab cakes, drizzle evenly with remaining melted butter. Broil 6 to 7 minutes; turn and broil 2 minutes until golden brown.

TIP There’s no need to buy pricey jumbo lump crab for this recipe. The smaller bite-size crab cakes need smaller pieces of crab to hold together. 

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