YIELD 2 people
FEATURED SEAFOOD Picked Blue Crab Meat, Hard Shell Blue Crabs
The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the August 2014 issue of Tradewinds, a publication from the North Carolina Fisheries Association.
1 pound crabmeat
3/4 cup saltine crackers
1 large egg
2 tbsp minced onions
2 tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp dijon mustard
1 tsp Tabasco Sauce
1 tsp salt
Mix ingredients together reserving half of the cracker crumbs.
Form three inch patties. Roll in remaining crumbs.
Fry in oil until brown and crisp.