These are the best crab cakes. Mmmkay? Mmmkay!
But first, let me do a little shameless plug because, even though The Every Kitchen has not been bumpin’ the past several months, I’ve had a little traffic thanks to some great people finding my recipes. Since we’re now in the baby stages of pumpkin season, let me direct you to this pumpkin-food-yum Buzzfeed post where you will find my recipe for 5-Minute Smokey Pumpkin Hummus. ←←← or just click that.
And back to crab cakes. Did you miss that? Did you miss my great ability to get side-tracked?
I mentioned yesterday that my parents have become these fishing, crabbing, shrimping water people. And they’re good at it. I’m serious. You should see some of the text photos I get from them, the great, big braggarts.
At least for one weekend out of the year, I’m a benefactor. And now I’m gonna share the wealth. While your mother may not be catching and cracking open fresh blue crabs from her backyard dock, you can have this recipe come to life with the help of a good grocery store.
What makes these so good, you ask?
- Total time: 13 minutes. Whaaaaat?! (Shhh… don’t tell your guests, but yes, it’s THAT easy.)
- There’s no filler, I mean to say – hardly any filler – so you taste ALL THE CRAB. Which is tender and flaky, and juicy, and lumpy all at the same time. (When referring to crab meat, lumpy is good.)
- The filler that does make it in only adds a bit of zest and flavor.
- I’m gonna venture to say that these are healthy. Protein-packed powerhouses.
- You get to use your hands. Who doesn’t like to get messy in the kitchen?
Now no excuses. Time to find your nearest dock or grocery store and then get your hands messy!
Easy No-Filler Crab Cakes
- 1/3 cup Hellman's Light mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay
- 1 tablespoon chopped fresh parsley
- 1 tablespoon water
- 1 pound lump crabmeat
- 4 Saltine crackers
Preheat the broiler. Line a baking sheet with silpat or lightly coat with nonstick spray.
In a medium size bowl, combine mayonnaise, mustard, Old Bay, parsley, and water. Gently fold in the crabmeat, careful not to break it up.
With your hands, break the crackers into small crumbs and mix into the crab mixture. Form into 6 3-ounce patties and arrange on baking sheet. Broil for 6-8 minutes or until lightly browned on top.
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