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Author Notes: This is my Grandmother's recipe. She does not serve her crab cakes with any sauces. She likes them plain so you can taste the crab meat. —Food52
Serves crab cakes for 4
- 1 pound crab meat, with yellow bits of fat
- 4-5 slices white bread, grated
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon chopped cilantro
- 1/4 cup Miracle Whip
- 1 tablespoon Dijon mustard
- 1 egg
- 1 cup very fine cracker crumbs (made from Saltines) or fine breadcrumbs
- 2 tablespoons unsalted butter
- 1 lemon, cut into wedges
- 1 dash white pepper
- Place the crab meat, bread, parsley and cilantro in a bowl. In another bowl, whisk together the Miracle Whip, mustard and egg. Season with white pepper. Slowly pour the dressing into the crab meat, using a fork to lift and fluff the texture. Add just enough so that it clings together.
- Form the crab cakes in the palm of your hand, about 3 inches in diameter and 1/3 inch high. Lay on a plate, cover with plastic wrap, and refrigerate for at least 1 hour to set.
- Before cooking, dip the crab cakes in cracker crumbs to coat. This prevents the crab meat edges from getting tough and chewy when sauteing. Heat the butter in a frying pan over medium heat until foamy. Add the crab cakes and let saute until browned on the bottom. Turn them just once, and brown the other side. Arrange on a platter with wedges of lemon.