Recipe courtesy of Patti LaBelle
Print
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 pounds jumbo lump crabmeat
  • 1/2 cup crumbled saltine crackers
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons fresh parsley leaves, finely chopped 
  • 1 tablespoon seafood seasoning, such as Old Bay
  • 1 teaspoon Worcestershire sauce 
  • 1/4 teaspoon black pepper 
  • 1/4 teaspoon seasoned salt 
  • 1 large egg 
  • 1/2 cup all-purpose flour
  • 1/2 cup grapeseed oil 

Directions

Watch how to make this recipe.

Place the crabmeat in a large bowl and remove any visible shells or fins.

Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour.

Lightly dust the crab cakes with flour on both sides.

Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.

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