Crab Cakes

This recipe is adapted from Canal House and makes the best tasting crab cakes we’ve ever eaten. Ritz crackers are the secret ingredient and give these cakes a delicious, buttery taste. Fresh jumbo lump crab meat is expensive but well worth the cost.


  • 1 ribs Celery , minced
  • 2 Scallions , minced
  • 1 Egg
  • 1 Large spoon Mayonnaise
  • 1/2 Lemon juice
  • 1 Small spoon Worcestershire sauce
  • 1 Small spoon Dijon mustard
  • 1 Small spoon Old Bay Seasoning
  • 1 Pinch kosher salt and black pepper
  • 5 Ritz crackers , crushed by hand into coarse crumbs
  • 1 Can (12 oz) jumbo lump crabmeat , drained, or fresh crabmeat
  • 1 Pad Unsalted Butter
  • 1 Large spoon Vegetable oil

prep / directions

In a large bowl whisk together the egg, mayonnaise, lemon juice, Worcestershire Sauce, mustard, Old Bay Seasoning, salt and pepper. Add the minced celery, scallion and crabmeat and mix together carefully so the crabmeat doesn’t break up too much. With your hands, shape the crab mixture into 6 to 8 medium size round cakes. Arrange the cakes on a parchment or foil lined platter, cover loosely and place in the fridge for at least 30 minutes so the cakes stick together and aren’t too runny. To cook, heat the butter and oil in a large non-stick skillet over medium-low heat. Fry the cakes, turning carefully, so they’re golden brown all over, about 5 to 7 minutes. Serve with lemon wedges and a dab of tartar sauce. (To make a quick sauce, mix together 2 large spoons of mayonnaise, 1 small spoon Dijon-type mustard, 1 large spoon of capers, a dash of fresh lemon juice, salt and pepper)

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