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
Ingredients
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1 pound
crab meat, with yellow bits of fat
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4-5
slices white bread, grated
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1/2 tablespoon
chopped parsley
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1/2 tablespoon
chopped cilantro
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1/4 cup
Miracle Whip
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1 tablespoon
Dijon mustard
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1
egg
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1 cup
very fine cracker crumbs (made from Saltines) or fine breadcrumbs
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2 tablespoons
unsalted butter
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1
lemon, cut into wedges
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1 dash
white pepper
Directions
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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.
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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.
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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.
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