For the month of March, we partnered with Hancock Gourmet Lobster Company to giveaway two Maine Crab Cakes every week to a lucky Zephyr fan. We’ve had a great response to this fun “enter-to-win” contest and have received a ton of delicious crab-based recipes.
If you love crab as much as we do but didn’t win the contest, here’s a recipe for homemade crab cakes from blogger, Andrew Zimmer. We love how these tasty treats can be served over a salad or with toast and avocado for a yummy crab cake sandwich.
Total Time: 1 hr 25 min
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 pound jumbo lump crab meat, picked over
- 20 saltine crackers, finely crushed
- 1/4 cup canola oil
- Lemon wedges, for serving
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
*The crab cakes can be prepared through Step 2 and refrigerated overnight.