Easy Crab Cake Recipe

It's hard to believe that an easy crab cake recipe like this one can taste so good!

Serve these up with some remoulade sauce and you've got a heavenly appetizer that your guests will love!

This recipe was found in an amazing cookbook called Perfect Party Food. It is full of mouthwatering recipes that can all be made in advance, giving you the freedom to get out of the kitchen and enjoy your party!

Easy Crab Cake Recipe

Crab Cake Ingredients:

• 3 tablespoons mayonnaise
• 1 large egg
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons minced fresh parsley
• 1 tablespoon Old Bay seasoning
• 1 cup saltine cracker meal or plain dry bread crumbs
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1/2 cup (1 stick) unsalted butter, melted
• Remoulade sauce (a delicious sauce for crab cakes)

How to Make Crab Cakes:

• In a large bowl, stir together the mayonnaise, egg, Worcestershire sauce, mustard, parsley, Old Bay, and 1/4 cup of the cracker meal. Stir in the crabmeat, being careful not to break it up. Form into 1-inch cakes about 1/2 inch thick. Dip the cakes into the remaining 3/4 cup of cracker meal and place on a baking sheet lined with aluminum foil. Refrigerate for about an hour to firm up.

  Do-Ahead Tip: At this point, you can cover and refrigerate for up to 24 hours. Bring to room temperature before continuing.

• Preheat the oven to 375°F.

• Brush the cakes with the melted butter and bake until golden brown, 12 to 15 minutes, turning once.

  Do-Ahead Tip: At this point, you can let cool, stack the cakes in plastic containers, separated by waxed or parchment paper, and refrigerate for up to 3 days or freeze for up to 1 month. Defrost overnight in the refrigerator, bring to room temperature, and reheat in a 350°F oven for 3 to 5 minutes.

• Serve warm with remoulade sauce.

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