Aunt Ruth's Crab Cakes Recipe

Aunt Ruth's Crab Cakes are a family favorite that never fails to impress. These crab cakes are packed with flavor and have the perfect crispy exterior while being moist and tender on the inside. Serve them as an appetizer or main course for a special occasion or simply to treat yourself to a gourmet meal at home.

Ingredients

• 1 pound lump crabmeat
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 cup chopped parsley
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1/4 cup vegetable oil

Directions

1. In a large bowl, gently mix together the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, breadcrumbs, and beaten egg until well combined.
2. Form the mixture into small patties, about 1/4 cup each, and place them on a baking sheet lined with parchment paper.
3. Refrigerate the crab cakes for at least 30 minutes to firm up.
4. Heat the vegetable oil in a large skillet over medium heat.
5. Fry the crab cakes in batches for 3-4 minutes per side, or until golden brown and crispy.
6. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
7. Serve hot with a side of tartar sauce or aioli.
8. Enjoy your Aunt Ruth's Crab Cakes!

Interesting Facts