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Fancy, Not Fancy Crab Cakes

Crab cakes have always been my daddies favorite food. Just plain not fancy but, they are fancy and are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE.

They're so easy but there are two (2) things you can not forgo when making them... Ritz crackers and Old Bay seasoning.

[I’ll show how to make your own Old Bay Seasoning mix to store in your pantry later]

Old Bay Seasoning is a classic mix of many different kinds of spices that are used to flavor seafood dishes. You can also mix it into mashed potatoes, vegetable dishes, and stir-fries, and it's excellent with chicken as well.

You should use and good mayo- It's the perfect binder, and its subtle creaminess won't compete with the crab. In fact, it lets the crab meat shine! Mayo haters, I promise that you won't be able to identify and taste the mayo here. Hot sauce +

Worcestershire + Dry Mustard = MAJOR upgrades.

The taste of crab isn't particularly strong. It needs a little oomph to wake it up. Enter this trio of bold condiments and for goodness sake never ever leave out the Old Bay!

Which kind of crab meat should I use?- Jumbo lump if you can!

This meat comes from two large muscles and is known for its bright white color and superior taste.  It's also made up of bigger chunks, instead of shredded smaller bits. If you can't find jumbo (or don't want to splurge on it), use lump crab meat. It's usually a blend of broken jumbo pieces. Backfin meat is often used in Maryland-style crab cakes.

Ritz - the best bread crumb- I love the airy sweet crispiness that Ritz crackers add. But if you only have regular crackers, that will work too.

Cast Iron Pan-frying is the way to go- Although some folks like to bake their crab cakes, I really recommend searing them in a hot castiron skillet with Canola oil. That crunchy golden crust is half of what makes crab cakes so amazing.

You can make this recipe ahead of time.

  • YIELDS: 8




  • 1 pound crab meat, picked free of shells

  • 2 Tsp Old Bay (and don’t be scared)

  • 1/3 cup crushed crackers (recommended: Ritz)

  • 3 green onions (green and white parts), finely chopped

  • 1/2 cup finely chopped bell pepper (red, yellow or green)

  • 1/4 cup mayonnaise1 egg

  • 1 Tsp Worcestershire sauce

  • 1 Tsp dry mustard

  • 1/2 lemon, juiced

  • 1/4 Tsp garlic powder

  • 1 Tsp salt

  • Dash cayenne pepper

  • Canola oil, for frying

  • Tartar sauce, for serving


In a large bowl, mix together all ingredients, except for the oil. Shape into patties. Heat oil in a large skillet over medium heat. When the oil is hot, carefully place crab cakes, in batches, in a pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on the other side until golden brown, about 3-4 minutes. Serve warm with preferred sauce.

Serve with lemon or tartar sauce.

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