This is an authentic crab cake recipe made with the freshest lump crab meat you can possibly find. Your best bet is to get it from your local fish market if at all possible, and the trick is to not shred the crab meat, when combining your ingredients. Instead it should remain in lumps and be handled very gently. You can also substitute, the saltine crackers with panko breadcrumbs or do a combination of both for added texture,
These are truly the best crab cakes I've ever had. Give it a try and let me know in the comments section below, if you agree.
INGREDIENTS : 1 pound small-size fresh crab meat, such as special or claw 1 pound large-size fresh crab meat, such as jumbo lump or back fin 1/2 cup light mayonnaise 1/2 cup fresh flat-leaf parsley, chopped 1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving 1 large egg 1 tablespoon Dijon mustard 1 tablespoon Old Bay Seasoning Coarse salt and freshly ground pepper 1 cup fine saltine crumbs (from about 30 crackers) 4 tablespoons unsalted butter, melted Tartar Sauce for Serving DIRECTIONS: Step 1 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crab meat separate, turn out onto paper towels; pick through to remove any shells or cartilage. Step 2 In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Step 3 Add crumbs and small-size crab meat to mayonnaise mixture; stir well to combine. Gently fold in large-size crab meat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes.
Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.