Boondocks Crab Cakes

© Katherine Stetson
  • 1 pound Jumbo Lump Blue Crab, gently checked for cartilage and shell
  • 10 saltine crackers, crushed
  • 2 tablespoons mayonnaise (homemade or Hellmann’s)
  • 1 tablespoon Dijon mustard
  • 1 egg yolk
  • 1 tablespoon dried chives
  • 1 teaspoon Old Bay Seasoning
  • ½ teaspoon Worcestershire sauce
  • 4-6 drops hot sauce
  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons peanut oil
  • lemon wedges, for garnish

In a medium bowl, mix together the mayonnaise, mustard, egg yolk, chives, Old Bay, Worcestershire and hot sauce.  Season to taste with sea salt and cracked pepper.  Gently fold in crab and crushed crackers.  Tamp down the mixture, cover and refrigerate for an hour.

Heat butter and oil in a large skillet over medium-high heat.  Use an ice cream scoop to apportion out eight cakes, placing the scoops directly in the skillet.  Gently flatten cakes and navigate any stray crab bits back into the whole.  Griddle until nicely browned on both sides.  Serve immediately with lemon wedges.

Copyright © Katherine Stetson, all rights reserved.