Lowcountry Crab Cakes Recipe
These bite-size crab cakes make the perfect first course for a Southern-style celebration.
Yield: Makes 20 or 10 servings
- 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.