CRAB CAKES

Prep Time: 1 hr | Cook Time: 15 mins | Total Time: 1 hr 15 mins | Yield: 12 crab cakes

Easy and super delicious crispy crab cakes with a simple red relish spread on the side any time with this easy recipe. A total crowd pleaser and a favourite of all ages!

INGREDIENTS :

Red Relish Spread:

• 1 tbsp finely minced sweet onion
• 1 c. mayonnaise
• 1 tbsp lemon juice
• 2 tbsp red hamburger relish
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp country mustard or stone ground Dijon
• 1 tbsp finely minced fresh parsley

Crab Cakes:

• Oil for frying (enough for 1/2” of oil in your skillet)
• 4 whole eggs beaten
• ¼ c. sweet onion, finely minced
• ¼ c. fresh parsley, finely minced
• ½ c. celery, finely diced
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1/3 c. mayonnaise
• ½ tsp kosher salt
• 1/8 tsp cayenne powder or more if you like it hotter
• 1 lb. pasteurized lump crab meat drained
• 2 tsp Old Bay seasoning
• 1 lb. pasteurized jumbo lump or petite jumbo lump crab meat, drained
• 1 c. saltines crushed

DIRECTIONS :

Step 1: In a small bowl, combine the Red Relish Spread ingredients (sweet onion, mayonnaise, lemon juice, red hamburger relish, country mustard or stone ground Dijon, fresh parsley, kosher salt, and black pepper). keep in the fridge until ready to use.

Step 2: In a medium to a large bowl, combine the crab cakes ingredients (celery, onion, parsley, mustard, mayonnaise, Worcestershire sauce, eggs, cayenne, salt, and Old Bay) until well blended. Gently fold in the cracker crumbs and both crab types.

Step 3: Scoop 12 cupcakes onto a parchment or foil-lined sheet tray using an ice cream scoop or a half-cup measure. Roll each cupcake and flatten them into about 3 ½ inch round thick disc.

Step 4: Refrigerate the crab cakes for at least 30 minutes until set.

Step 5: In a large skillet, heat the oil to 350 degrees F. Once the oil is hot, slide each cake into the hot oil using two spatulas and cook for about 4 minutes until brown. If needed, cook the cakes in 2 batches. After 3 minutes, lift the cake to check the underside for colour.

Step 6: Gently flip the cake using two spatulas and slip it back into the hot oil.

Step 7: Transfer the crab cakes to paper towels and bring the oil back to temperature before cooking the second batch.

Step 8: Serve the crab cakes immediately with the prepared sauce. Enjoy!