These crab cakes are reminiscent of the ones served around the Baltimore harbor, particularly in the food markets. Rather than being deep-fried, however, they’re gently sautéed in oil, making them lighter in taste. The crucial ingredient, Old Bay seasoning, is present, but it doesn’t overpower the delicate crab flavor.
1/2 cup mayonnaise
1 egg
1 tablespoon lemon juice
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon coarse Dijon mustard
1/2 teaspoon hot pepper sauce
14 saltine crackers
1 lb. crabmeat, drained
2 tablespoons vegetable oil, divided
Lemon wedges
1. In large bowl, whisk together mayonnaise, egg, lemon juice, seafood seasoning, mustard and hot pepper sauce until smoothly blended. Coarsely crush crackers by hand into mayonnaise mixture; gently stir until blended. Gently stir in crabmeat.
2. Using loosely packed scant 1/2 cup per crab cake, gently form mixture into 12 (2 1/2-inch) patties about 1/2 inch thick. Place on foil-lined baking sheet. Cover and refrigerate 1 hour or until firm.
3. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat until hot. Cook crab cakes in batches 5 to 8 minutes or until lightly browned, turning once and adding additional oil as needed. Drain on paper towels. (Crab cakes can be made up to 4 hours ahead. Cover and refrigerate. To reheat, heat oven to 425°F. Place wire rack on rimmed baking sheet; place crab cakes on rack. Bake 8 to 10 minutes or until hot and crisp.) Serve with lemon wedges.
12 crab cakes
PER CRAB CAKE: 145 calories, 11 g total fat (2 g saturated fat), 8 g protein, 3.5 g carbohydrate, 60 mg cholesterol, 255 mg sodium, .5 g fiber