Faidley’s Crab Cakes

Seafood

Source:

Ingredients

1 lb. lump crab meat

½ cup mayonnaise

1 large egg, lightly beaten

1 Tbsp Dijon mustard

1 Tbsp Worcestershire sauce

½ tsp hot sauce

1 cup saltine crackers crushed (about 20 crackers)

Oil or butter for sautéing

Directions

Stir together the first five ingredients.

Gently fold the crab in, trying not to break up the chunks.

Add the saltines and let the mixture stand for 3 minutes.

Gently shape into 8 patties; try not to over handle.

Chill on a wax paper lined cookie sheet for one hour

To Sauté:
Sauté in butter or oil for 3 to 4 minutes on each side.

To Broil:
Broil under a preheated broiler, turning every 4-5 minutes on each side, until nicely brown.

Drain on a paper towel.

Notes

Note: Old Bay seasoning or other ingredients are unnecessary. They merely mask the crab flavor. Crackers produce lighter cakes than bread crumbs. Never break up crab with a fork. Try to keep as much lump together as possible. Serves 8.