Tasty Eats by Erin: Crab Cakes

Crab Cakes

Can I call these Virginia style crab cakes? These crab cakes are so easy to make you will never have to go out for crab cakes again. They make a lot and they are baked so you don't have to feel too bad about the little bit of butter you put on top of each one. I am not an old bay fan so you won't find that in my crab cakes, but no one has ever complained! (Feel free to add if you can't go without it!) I must insist you use the buttery crackers; I generally don't buy those but they totally make these crab cakes. I have had rave reviews every time I make and serve these and you will too!

Ingredients:
1 pound lump crab meat
9 buttery (like Ritz) crackers, crushed
1 egg
2 Tbsp mayonnaise
1 tsp mustard
salt and pepper
a splash of Worcestershire sauce
butter, for cooking

Directions:
In a bowl combine the lump crab meat (make sure there are no pieces of shell in it), crushed crackers, the egg, mayonnaise, mustard, salt and pepper and Worcestershire. Stir together until just combined and then put in the refrigerator for at least one hour. After refrigerating, form the mixture into patties. Place the cakes on a greased sheet pan, cover and put in the refrigerator until you are ready to bake them. Often I just make the patties right away on a cookie sheet and chill until I'm ready to bake them, saving a step. I usually make about ten to twelve smaller cakes. When ready to bake, place a pat of butter on top of each crab cake and bake in the oven for fifteen minutes at 400 degrees. (Don't skip the butter! Just use a little if you want, but it really enhances the flavor. And you're not frying them - it's ok!)

We had them tonight with sweet potato fries (the same as my sweet potato cubes tasty eats by erin: how-to-oven-cooked-sweet-potatoes-cubes but cooked for 30 minutes instead) and kale salad. The ketchup is for the fries but my 6 year old likes to put it on her crab cake too.