Crab Cake Recipes With Ritz Crackers | Open Dishes Recipe Online Blog

Let me tell you about the best crab cakes I’ve ever had. They’re so good, that they’re hands down the best I’ve ever had. The recipe is super easy to follow, and trust me, you’re going to love them just as much as I did.

First up, we’ve got a delicious picture of the crab cakes themselves. Just looking at them makes my mouth water.

The Best Crab Cakes

Now for the recipe itself. Here’s what you’re going to need:

Ingredients:

1 pound fresh crabmeat
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup canola oil

Once you’ve got all your ingredients, it’s time to start cooking. Here’s what you need to do:

Instructions:

Preheat the oven to 375°F.
In a medium bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, salt, and pepper. Mix well to combine.
Form the crab mixture into six equal-sized patties and set aside.
In a large skillet, heat the canola oil over medium heat. Add the crab cakes to the skillet and cook until golden brown, about 3-4 minutes per side.
Transfer the crab cakes to a baking sheet and bake in the preheated oven for 10-15 minutes, until they’re cooked through and golden brown.
Remove the crab cakes from the oven and let them cool for a few minutes before serving.

And there you have it! The best crab cakes you’ll ever taste. They’re perfect for a summer barbecue, a fancy dinner party, or just as a special treat for yourself. Serve them with a side salad or some roasted vegetables for a complete meal.

Maryland Crab Cakes

If you want to amp up the flavor even more, try this recipe for Maryland Crab Cakes. It’s a little bit different than the first recipe, but just as delicious.

Ingredients:

1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon hot sauce
1 egg, beaten
1/2 cup panko breadcrumbs
1 pound fresh crabmeat, picked over for shells and cartilage
2 tablespoons unsalted butter

Instructions:

Preheat the oven to 400°F.
In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, and egg.
Add the panko breadcrumbs and crabmeat to the bowl and gently mix to combine.
Form the mixture into six equal patties.
Melt the butter in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until the bottom is golden brown, about 3-4 minutes.
Using a spatula, carefully flip the crab cakes over and cook until the other side is golden brown, about 3-4 minutes.
Transfer the crab cakes to a baking sheet and bake in the preheated oven for 10-15 minutes, until they’re cooked through.
Remove the crab cakes from the oven and let them cool for a few minutes before serving.

I hope you enjoy these crab cakes as much as I do. They’re seriously the best!

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