Crab Cake

Total Time:
1 hr 45 min
Prep:
20 min
Inactive Prep:
1 hr
Cook:
25 min
Yield:
24 servings
Level:
Intermediate

Ingredients

Directions

Cook's Note: Smith Island crab uses the whole crab (claw, lump and special combined), no need to worry about picking through for shells - it's shell free.

Thoroughly combine the crackers, mayonnaise and eggs in a large bowl, and season with salt, pepper and your favorite additional seasonings. Fold in the crab meat to combine, taking care to not break up the meat too much. Use a 1/2-cup ice cream scoop (not packing it in too tightly) to form the cakes, and then transfer to a container with a tight fitting lid. Refrigerate at least 1 hour prior to cooking.

Preheat the oil in a deep-fryer to 350 degrees F.

Fry the crab cakes in batches until golden brown on all sides, 3 to 5 minutes. Transfer to paper-towel-lined plates to drain, if needed, and then serve on burger buns with lettuce and tomato slices, if using.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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