Now, for some main course action! I chose to start the dinner options for Valentine’s Day with my Crab Cakes recipe, because they are seriously incredible! When it comes to crab cakes, I don’t prefer breadcrumb filler or coating, because I think it takes up space that can otherwise be filled by some tasty lump crab, while not offering much enhanced flavor. I love flavorful meals, and these right here are just that…FLAVORFUL! They are also filled with varying textures that make these cakes exciting to eat from the first bite to the very last! If you’re a seafood lover, I highly recommend you try this recipe, as it is extremely easy to whip up and equally as delicious!
To make these Crab Cakes, you are going to need saltine crackers, mayonnaise, Dijon mustard (if you’d prefer a little extra zing, feel free to substitute spicy brown mustard for this), onion, celery, fresh parsley, Old Bay Seasoning, and lump crabmeat.
Begin by preheating your oven broiler on high and preparing a baking sheet by lining it with aluminum foil and lightly greasing it with nonstick cooking spray. Set it aside.
Then, in a medium bowl, mix together your crushed saltine crackers, mayonnaise, Dijon mustard, onion, celery, parsley and Old Bay seasoning until they are completely incorporated. Gently fold in your crabmeat, taking care to maintain it in large lumps. This step is the most important step of this recipe, because you want to bite into large pieces of crab rather than crab that has been shredded into fine strings. The tender, meaty, lumps of the crab balance out the crunchy texture of the saltine crackers, onion, and celery. Trust me, shredded crab does NOT taste as good! Finally, carefully shape your mixture into 6-8 cakes, and place them on your prepared baking sheet.
Broil your crab cakes for 4 to 5 minutes on each side for a total of 8 to 10 minutes, or until golden brown. Serve these babies up alongside some mashed potatoes or a baked potato and some steamed green beans or asparagus! Oh, and don’t forget the wine! A nice glass of Pinot Grigio or Sauvignon Blanc pairs perfectly with this meal!
These Crab Cakes are made with no breadcrumb filler. Instead, crushed saltine crackers, chopped onion and celery are incorporated to provide varying flavors and textures that compliment the sweet lump crab beautifully!
1 1/8 cups saltine crackers, crushed
1 cup mayonnaise
1 teaspoon prepared Dijon mustard *
¼ cup onion, finely chopped
1 stalk celery, finely chopped
2 Tablespoons fresh parsley, finely chopped
1 teaspoon Old Bay Seasoning
1 pound lump crabmeat
*Can substitute spicy brown mustard
- Preheat oven broiler on high. Prepare a baking sheet by lining it with aluminum foil and lightly greasing it with nonstick cooking spray; set aside.
- In a medium bowl, mix together crushed saltine crackers, mayonnaise, Dijon mustard, onion, celery, parsley and Old Bay seasoning until completely incorporated. Gently fold in crabmeat, taking care to maintain it in large lumps. Carefully shape mixture into 6-8 cakes, and place on prepared baking sheet.
- Broil crab cakes for 4 to 5 minutes on each side for a total of 8 to 10 minutes, or until golden brown.