Good crab makes all the difference in this recipe, so make the investment to buy fresh lump crab. Also, bake them in the oven to your own personal crispness.
Prep Time1 hr 10 mins
Cook Time12 mins
Total Time1 hr 22 mins
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup saltine crumbs, divided
- 3 scallions, minced
- 2 tablespoons melted butter, plus 1 tablespoon softened butter
- 2 tablespoons mayonnaise
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 3 teaspoons hot sauce. I love Frank's original
- 1 1/2 teaspoons Old Bay seasoning
- Lemon wedges, for serving
Dry the crabmeat well with paper towels. Using a rubber spatula, gently combine the crabmeat, 1/4 cup of the crack crumbs, the scallions, melted butter, mayonnaise, egg yolk, mustard, hot sauce, and Old Bay in a large bowl.
Divide the mixture into 4 equal portions (or 8 for appetizers) and shape into tight, mounded cakes. Press the top of each cake in the remaining 1/4 cup cracker crumbs (Do not skip this step. This ensures the bottoms of the cakes do not come out soggy. And only press one side into the crumbs). Transfer the cakes, crumb side down, to a large plate and refrigerate, covered, for at least 1 hour or up to 8 hours.
Adjust an oven rack to the center position in your oven and heat the broiler. Grease an 8 by 8-inch square are in the center of a rimmed baking sheet with the softened butter. Transfer the crab cakes to the prepared baking sheet, crumb side down. Broil until the crab cakes are golden brown, 12 to 15 minutes. Serve with the lemon wedges.