Alaskan King Crab Cakes
Easy, pan-fried crab patties made with large chunks of King crab, the best of Alaska! Perfectly seasoned and full of sweet crab flavor, these crab cakes are good as an appetizer or a main dish.
Servings: 10 crab cakes
Ingredients
- ¾ cup mayonnaise
- 1 egg yolk
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- ½ teaspoon Old Bay seasoning
- 1-½ pounds Alaskan King crabmeat
- 20 Saltine crackers ground very finely
- 2 tablespoons chopped chives
- 4 tablespoons vegetable oil
Instructions
- Combine mayonnaise, egg yolk, lemon juice, Dijon, Worcestershire, Tabasco sauce, and Old Bay in a mixing bowl.
- Fold in the crabmeat, saltines, and scallions.
- Form 10 patties. Cover with plastic wrap and let the patties sit in the fridge for 30 minutes.
- Heat the oil in a large skillet over medium-high heat. Add 3 to 4 crabs cakes and cook until golden brown, about 3 to 4 minus per side.
- Transfer to a plate and repeat with the other crab cakes.
Notes
- Grind the saltine crackers very finely. A food processor or blender will do the best job.
- We used an ice cream scooper to measure out the crab mixture.
- There should be enough salt in the Old Bay but feel free to add additional salt if desired.
Nutrition
Serving: 1 | Calories: 282kcal | Carbohydrates: 8g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 113mg | Sodium: 650mg
