Ingredients:

  • 1/4 cup Mayonnaise (full-fat)
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Freshly Squeezed Lemon Juice
  • 1/2 teaspoon Old Bay Seasoning
  • 1 tablespoon Fresh Parsley, finely chopped
  • 1/2 cup Saltine Crackers, crushed finely
  • 1 pound Jumbo Lump Blue Crab Meat, drained very well and checked for shells
  • 2 tablespoons Unsalted Butter (for searing)
  • 1 tablespoon Neutral Oil (Canola or Vegetable) (for searing)

Instructions:

  1. Prepare the Binder: In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, and parsley until smooth. Set aside.
  2. Crush Crackers: Place the saltines in a plastic bag and crush them finely until they resemble coarse sand. Place the crushed crackers in a large mixing bowl.
  3. Combine Binder and Crackers: Pour the prepared binder mixture over the crushed crackers. Gently fold together until just combined. Allow this mixture to sit for 5 minutes to absorb moisture slightly.
  4. Gently Incorporate Crab: Place the drained crab meat into the bowl with the cracker/binder mixture. Use a rubber spatula to gently fold the mixture together, aiming only to coat the crab meat without breaking up the large lumps. Stop mixing as soon as everything is lightly combined.
  5. Shape and Chill: Divide the mixture into 6 equal portions. Very lightly form each portion into a round patty, about 1 inch thick, ensuring not to compress tightly. Refrigerate for a minimum of 30 minutes.
  6. Heat the Pan: Heat the butter and oil in a large skillet over medium-high heat until the butter foam subsides and the fat shimmers.
  7. Sear the Cakes: Carefully place the chilled crab cakes into the hot fat, working in batches if necessary. Sear for 4–5 minutes on the first side until deeply golden brown and crisp.
  8. Finish Cooking: Gently flip the crab cakes. Reduce the heat slightly to medium and cook for another 3–4 minutes until the second side is golden and the interior is heated through.
  9. Serve: Remove immediately from the pan and serve hot.