i did it again – i got in the kitchen and i made something i never, ever made before: crab cakes.

true story, kids.

brief backstory {because all stories need a backstory}: al is a fan of crab cakes and i’ve been wanting to make him some crab cakes for a while.

end of backstory.

i am the subscriber and recipient of a ridiculous amount of random eMails, one of them being from food + wine. one day the people at food + wine automatically {or perhaps, personally?} eMailed me a few crab cake recipes, one of which that i printed and planned on making in the near future. of course, it was ana’s version of the “near future,” which turned out to be a few months later. but, the wait is finally over!

the recipe –

{the original recipe can be found here.}

Ingredients – 1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving

  1. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
  2. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  3. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

here is a picture of my chosen ingredients:

there wasn’t much work involved in making this recipe, aside from going out and getting the ingredients and doing a little mixing. luckily for me, however, all of the ingredients were already here. with ingredients all readily available, all i had to do was mix the ingredients and smash some crackers. for visual purposes, here is how it kind of went. and by kind of went, i mean the final product of the smashed crackers.

i chilled the whole mash up for an hour, per the recipe’s instructions – and once the 50 minutes were up {you didn’t actually think i was patient enough to wait a full hour, did you? ;)}, i got to putting them in the canola oil like a boss. {note to self and others: don’t leave lettuce soaking in the kitchen sink if you’re going to be making a mess in the kitchen and geting your hands all dirty. it turns out, it makes things slightly more complicated than necessary.}

ok, ok – the recipe is already posted and let’s just get to the final product already.

ta da –

final verdict: i got two thumbs up from al and i was excited to have yet another recipe under my belt. literally, under my belt, guys. {fyi: in case you were wondering, i was able to make about 8-9ish fairly huge crab cakes with this recipe.}

let me know if you’ve tried this recipe, plan on trying it or have another crab cake recipe i should definitely try in the next 5 years. 🙂

<3 always,

ana patricia

have you tried any new recipes recently? 


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