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Not to be confused with Maryland Crab Cakes, so no hate mail please!

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This is a Southern recipe that I've used for years and is so easy to make.

 

 

They also freeze beautifully before or after cooking.  

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Crab cakes can be simple or elaborate, depending on the cook and the area

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of the country in which the dish was created.  I like to keep it simple,

 

 

flavorful, and done!  Just like burgers, I don't like crab cakes to be thick, 

 

 

about three-fourths of an inch is just right for me.  Maybe slightly thinner if

 

 

you're doing appetizer size (about two inches in diameter).  FYI, this recipe

 

 

makes the best crab cake "burgers".

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Try them with our Remoulade Sauce.

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Making crab cakes is a fairly simple process, but there are a few things to do

 

 

that will make it even better.

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•  Pick through the crabmeat to ensure every piece of shell is removed.  I

 

 

 

    pick through it several times to make sure.

 

 

 

•  The texture of the Dijon-style mustard adds another level of flavor.

 

 

 

•  Use fresh parsley if you can.  Adds a freshness to the recipe.

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•  Cook over medium heat to a golden brown on each side.  

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•  Make sure the ingredients are well-mixed before forming into patties.

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•  Break the crab meat into smaller pieces, if necessary, especially for jumbo

 

 

    lump crab meat.

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What I like about this recipe:

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♥  It can be customized to suit your taste!  Sometimes, I add ¼ cup of finely

 

 

    diced celery or onion.

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♥  The recipe comes together quickly.

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♥  The crab cakes can be refrigerated for a day before cooking.

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♥  This recipe will make 24 (or more) appetizer-sized crab cakes.  This size is

 

 

    ideal to use on a buffet.

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♥  I will use poultry seasoning instead of Old Bay for a change.  I also like

 

 

    the Newman's Seafood Seasoning.​​​​​

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