This versatile recipe is perfect for the holiday season! You can easily adjust the portion size of the crab cakes to serve them as hors d'oeuvres, appetizers, or a main entrée. They truly shine when made with Jumbo Lump crab meat, though Lump or a mix of Jumbo Lump and Special crab meat also work.  I always make the trip to Supreme  Lobster in Villa Park for my crab and seafood. They supply some of the finest restaurants in Chicago and throughout the country, and their retail shop is top-notch!   

This recipe will yield five - 4 ounce crab cakes. 

CRAB CAKE DRESSING 

1/2 cup Hellman’s mayonnaise 
1/2 Tbsp Old Bay seasoning 
1 Tbsp chopped parsley  
1 egg 
1 dash of tabasco
1 dash of worcestershire sauce 
1 Tbsp lemon juice 
Salt & pepper to taste

CRAB CAKE 

1 pound crab meat  
1.25 oz  saltine crackers 
3/4 cup crab cake dressing (recipe above)

INSTRUCTIONS

1.  Prepare the Dressing: Combine all dressing ingredients in a bowl and mix well.  This can be made ahead of time and refrigerated until ready to use. 

2.  Prepare the Crab Meat: Open the crab meat container, drain any excess liquid, and place the crab meat in a separate mixing bowl. 

3.  Add the Binder: Crumble the saltine crackers -  it’s fine if some larger pieces remain. These act as the binder for the crab cakes; if the crumbs are too fine, the cakes may fall apart.  Ideally, crackers should be broken into about 3-4 pieces each.

4.  Combine: Gently fold the dressing into the crab mixture, taking care not to break up the larger chunks of crab meat. 

5.  Portion the Crab Cakes: Shape the mixture into your desired size — about 2 oz for hors d’oeuvres or 4 oz for appetizer or entrée portions. If serving as an entrée, plan on two 4-oz cakes per person.   

6.  Chill (Optional): The crab cakes can be assembled up to one day in advance. Store them covered in the refrigerator until ready to cook. 

7.  Cook: When ready to serve, place the crab cakes on the middle rack of the oven and broil for about 10 minutes, watching closely to prevent overcooking. The tops should be lightly browned and the centers heated through. 

8.  Serve: Using a spatula, carefully transfer the crab cakes to a serving plate and pair with your favorite sauce. 

For a bright, flavorful finish, serve them over a Charred Lemon Beurre Blanc, which adds a touch of acidity to complement the richness of the crab.

To find Chef Erik’s recipe for Charred Lemon Beurre Blanc, go to ErikDybvik.com.

Serves  5 (4 oz portions)

Prep Time: 20 minutes

Cook Time: 10-15 minutes