- 1 pound crab meat, (jumbo and lump mix)
- 2 tablespoons mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon Lemon, fresh juiced
- 1 teaspoon salt
- 1/ 2 teaspoon black pepper
- 1 teaspoon old bay
- 1 egg
- 1/ 2 teaspoon Tabasco sauce
- 2/ 3 cup crushed(about 20 crackers) Saltines
- 2 tablespoons butter
With a fork, break up the egg. Carefully fold the crab meat, mayonnaise, dijon mustard, lemon juice, old bay, egg, tabasco, and crushed saltines until evenly distributed. Be careful to not break about the lumps of crab.
Chill in the refrigerator for 20 minutes, this will help the patties stick together better.
Preheat your oven to 400F. As it heats up, using your hands, carefully make 6 crab cakes.
In a non-stick oven safe pan, over medium heat, melt the butter. Sear your crab cakes until they start to brown and a crust forms. Flip over only once to help prevent breaking. About 2-3 minutes on each side.
Place the pan in your oven at 400F for 8-10 minutes.
OPTIONAL: Top with homemade horseradish sauce: In a bowl mix together 2 TBSP of sour cream, 2 TBSP mayonnaise, 2 tsp Horseradish (add more to taste if you would like to), and a pinch of salt.