Easy Maryland crabcakes

Ingredients

500g white crabmeat (see our how-to video below)
2 tbsp unsalted butter
35g saltine crackers (from amazon.co.uk) or Jacob’s Cream Crackers and a pinch of salt, whizzed to crumbs
1 large free-range egg
2 tsp Worcestershire sauce
2 tsp Old Bay Seasoning (see Know-how) or Dijon mustard
2 tbsp plain flour
3-4 tbsp mayonnaise
Vegetable oil for shallow frying
Lemon wedges to serve

Ingredients

500g white crabmeat (see our how-to video below)
2 tbsp unsalted butter
35g saltine crackers (from amazon.co.uk) or Jacob’s Cream Crackers and a pinch of salt, whizzed to crumbs
1 large free-range egg
2 tsp Worcestershire sauce
2 tsp Old Bay Seasoning (see Know-how) or Dijon mustard
2 tbsp plain flour
3-4 tbsp mayonnaise
Vegetable oil for shallow frying
Lemon wedges to serve

Method

Put the crabmeat in a bowl and gently loosen it with a fork.
Melt the butter in a frying pan and, when it starts to foam, fry the cracker crumbs until they smell toasted. Allow to cool slightly, then add to the bowl with the egg. Mix in the Worcestershire sauce, Old Bay Seasoning or mustard, the flour and just enough mayonnaise to bind. Chill for 30 minutes, then shape into 12 cakes.
Heat 1cm oil in a non-stick pan and fry the crabcakes, in batches, for 2-3 minutes on each side until golden and crisp. Drain on kitchen paper and keep warm in a low oven while you fry the rest, then serve with lemon wedges.

Method

Put the crabmeat in a bowl and gently loosen it with a fork.
Melt the butter in a frying pan and, when it starts to foam, fry the cracker crumbs until they smell toasted. Allow to cool slightly, then add to the bowl with the egg. Mix in the Worcestershire sauce, Old Bay Seasoning or mustard, the flour and just enough mayonnaise to bind. Chill for 30 minutes, then shape into 12 cakes.
Heat 1cm oil in a non-stick pan and fry the crabcakes, in batches, for 2-3 minutes on each side until golden and crisp. Drain on kitchen paper and keep warm in a low oven while you fry the rest, then serve with lemon wedges.

delicious. tips

Usually American blue crabs are used here, but these are made from British crabmeat – it has smaller chunks but tastes wonderful.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine