Jane's Crab Cakes

By • February 10, 2010 • 8 Comments

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Author Notes: Like many of us, I learned not only to cook, but to really love and appreciate good food, at my mother's side. Raised in Oklahoma, by a mother who never cooked, she took it upon herself to learn and practiced with raising and feeding three boys. She and my dad spent mom's last few summers at their house on Maryland's Eastern Shore, where she delighted in the bounty of fresh Maryland crabmeat. She did not take kindly to the subpar crabcakes that were foisted upon diners... overstuffed with bread filling and whatnot... As in most everything she did, she believed that simplicity stood out. And in her mind, a crabcake should explode with chunks of crab... and the snap of horseradish... and who can argue with that? - saenycsaenyc

Food52 Review: This is a crab cake in its purest form -- fresh lump meat adorned with little more than crushed saltine crackers, mayonnaise and Tabasco. These have a nice, crisp crust and spicy bite from crab's classic partner, Old Bay. They are great spritzed with lemon but would also work well with a homemade tartar sauce. - EmilyA&M

Serves 8

  • 2 large eggs
  • 4 tablespoons mayonaisse
  • 4 teaspoons drained horseradish
  • 2 tablespoons Dijon mustard
  • salt and fresh ground pepper
  • 2 teaspoons Old Bay (generous)
  • 4 teaspoons Worcestershire Sauce
  • a dash (or 4) of Tabasco
  • 2 pounds lump or backfin crabmeat (well-picked for shell)
  • 1/2 cup crushed Saltine crackers
  • 4 tablespoons vegetable oil
  • 4 tablespoons butter
  1. In a large bowl combine egg, mayo, horseradish, mustard, salt & pepper, Old Bay, Worcestershire sauce and Tabasco.
  2. Toss mixture gently with crab and saltines.
  3. Form the mixture into ¾ inch patties.
  4. Refrigerate for an hour, if possible.
  5. Heat oil and butter until foam subsides.
  6. Saute cakes 6-8 minutes a side, until golden. Drain on paper towel.
  7. Enjoy!
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over 3 years ago hazeddazed

lovely and it sounds delicious!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Your mother was beautiful, and clearly so is your memory of her. Obvious in your recipe. So nicely done!

Food52_photo

over 4 years ago ENunn

I love the horseradish, too! And 4 teaspoons!

Your mom is so Grace Kelly/Mad Men glamorous. If I may combine those two icons.

Thanks for the recipe.

Dsc_0253_2

over 4 years ago Miranda Rake

Miranda is a contributor at Food52.

so perfectly captured, the picture and the story.

Stringio

over 4 years ago testkitchenette

Love comes to mind when reading your story. Your mom was very glamorous too! I have had crabcakes on my mind for a while, thanks for bringing them to the forefront!

Cathybarrow_allrecipes_%c2%a9_2014

over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I love the addition of horseradish. (By the way, I just read that the Maryland crabs look abundant this year!)

Landing

over 4 years ago saenyc

I heard that too! I sure hope so... they've been putting in a lot of safeguards to help save the Bay.... hope it's not too late!

_50u9297

over 4 years ago shayma

mmmmm fab. and your story- v sweet.