“Deliciously Easy Crab Cake Recipe with Ritz Crackers”
Deliciously Easy Crab Cake Recipe with Ritz Crackers
Introduction
Welcome to our simple and tasty crab cake recipe enhanced with the delightful crunch of Ritz crackers. These crab cakes are perfect for any occasion, whether it’s a casual family dinner or a special gathering with friends. Let’s dive into the details and get cooking!
Ingredients
Here are the ingredients you’ll need:
- 1 pound of lump crab meat
- 1 sleeve of Ritz crackers, crushed
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 green onions, finely chopped
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1/4 cup of flour for coating
- Vegetable oil for frying
Directions
- In a large bowl, combine the crushed Ritz crackers, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, red bell pepper, celery, parsley, Old Bay seasoning, salt, and pepper.
- Gently fold in the lump crab meat, being careful not to break up the crab too much.
- Form the mixture into patties and coat each one with flour.
- Heat vegetable oil in a large skillet over medium heat.
- Carefully place the crab cakes in the skillet and cook until golden brown, about 4-5 minutes per side.
- Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
- Serve hot and enjoy!
FAQ
Q: Can I use canned crab meat for this recipe?
A: Yes, you can substitute fresh lump crab meat with canned crab meat if fresh is not available. However, be sure to drain the canned crab meat thoroughly before using it in the recipe.
Q: Can I bake the crab cakes instead of frying them?
A: While frying the crab cakes yields a crispy exterior, you can certainly bake them in a preheated 375°F oven for 15-20 minutes until golden and heated through.
Q: How do I store any leftover crab cakes?
A: If you have any leftovers, let the crab cakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for the best results.
