- 1 lb fresh lump crab meat
- 1/2 lb fresh crab claw meat
- 1/3 C mayonnaise
- 1 large egg, lightly beaten
- 10 Saltine crackers, crushed
- 1 tbsp flat-leaf parsley, minced
- 1 tbsp creole mustard
- 2 tsp creole seasoning
- 1 tsp Worcestershire sauce
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp hot sauce
- 1/8 teaspoon kosher salt, to taste
- In a medium-sized mixing bowl, whisk together all of the ingredients except the crab meat. Once combined, gently fold in the crab. Mix well and try not to break up the lump crab meat.
- Spray a 1/3 C measuring cup with nonstick spray and use it to divide the crab mixture into portions. Use your hand to pack each portion into a ball. Don’t flatten these, they should be like oversized meatballs – nice and round.
- Cover tightly and refrigerate for 30 minutes. In the meantime prepare your frying pan. Place a cast-iron skillet over medium-high heat and add enough oil to cover the bottom and come up the sides just a bit. Heat until shimmering.
- Once the oil is hot, carefully add the crab cakes in a single layer. Fry for 2 minutes, then flip and fry for another 2-3 minutes, just until golden brown. Drain on a paper towel-lined plate or wire rack. Serve with my Spicy Cajun Remoulade (recipe in the post above)!