Ritz Crab Cakes Recipe

Introduction

Ingredients

• 1/2 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound fresh crabmeat, picked over for shells
• 36 Ritz crackers, crushed (about 1 1/2 cups)
• 1/4 cup vegetable oil

Instructions

1. In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
2. Add the crabmeat to the bowl and gently mix until well combined.
3. Add the crushed Ritz crackers to the bowl and mix until just combined. Be careful not to overmix.
4. Using your hands, form the mixture into 12 patties, each about 1/2 inch thick.
5. Heat the vegetable oil in a large skillet over medium heat.
6. Add the crab cakes to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
7. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain off any excess oil.
8. Serve hot with your favorite dipping sauce and enjoy!

Nutrition

• Calories: 440
• Protein: 17g
• Fat: 33g
• Carbohydrates: 17g
• Sugar: 3g
• Fiber: 1g
• Cholesterol: 110mg
• Sodium: 1020mg

Tips and Tricks

• Be sure to pick over the crabmeat carefully to remove any shells or cartilage that may be present.
• Use a non-stick skillet to prevent the crab cakes from sticking to the pan.
• Don't overmix the crab cake mixture, as this can cause the crabmeat to become tough.
• If you don't have Old Bay seasoning, you can substitute with a mixture of paprika, celery salt, black pepper, and cayenne pepper.
• Serve the crab cakes with a side salad or some roasted vegetables for a complete meal.
• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion