Savory Lump Crab Cakes with very little filler and bursting with flavor are pan-fried in butter to golden perfection.
Course Appetizer, Main
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12crab cakes
Calories 151kcal
Author Michelle
Ingredients
1poundlump crab meat
½cupcrushed butter crackers
3green onionsfinely sliced
¼cupmayo
1eggbeaten
1teaspoonWorcestershire sauce
1tablespoonlemon juice
1teaspoondry ground mustard
1teaspoonsalt
1teaspoonred pepper flakes
¼teaspoongarlic powder
Pinchof cayenne pepper
½cupbutter
Flour for dusting
Instructions
In a large mixing bowl, add crab, crackers, and green onions. Stir with a fork to combine.
Add remaining ingredients except butter and flour, and stir again to combine.
Scoop about ¼ cup of crab mixture to form a ball, and flatten. Repeat to use all of the remaining crab mixture.
In a large skillet over medium high heat, melt butter. Make sure butter is hot enough before frying. You can test it by adding a pinch of flour. If it bubbles, then it's ready for frying.
In batches, dust crab cakes with a little flour, then place in the skillet with butter.
Cook on each side for 2-3 minutes, or until golden on the outside and cooked through.