Crabcakes – Ritzy Style!

Tons of crab cake recipes, but this one is about all crab, little filler and plenty of buttery flavor.

  • 3 Each Green Onions (white and Green Parts)
  • 2 Tablespoons Butter
  • 24 Each Ritz Crackers (crushed)
  • 1/2 Cup Breadcrumbs
  • 1/4 Cup Mayonnaise
  • 1/2 Teaspoon Cajun Seasoning
  • 1 Tablespoon Worcestershire Sauce
  • 1 Each Egg (beaten)
  • 1 Teaspoon Dry Mustard
  • 1/2 Teaspoon Old Bay Seafood Seasoning
  • 1/4 Teaspoon Granulated Garlic
  • 2 Teaspoons Lemon Juice
  • 1 Pound Lump Crab Meat
  1. Chop white part of onion very fine. Combine with the two tablespoons of butter in a small bowl. Microwave for 60 seconds to melt butter and soften onion.
  2. In a large bowl add the chopped green parts of the onion, mayo, lemon juice, crushed crackers, breadcrumbs, and all seasonings. Add the melted butter and onion and combine everything thoroughly.
  3. Gently add the lump crab meat folding it in to keep it from falling apart.
  4. Refrigerate for an hour to let the crackers soak up the seasonings.
  5. With an ice cream scoop, form into 10 patties – about 3 ounces each.
  6. In a medium hot skillet, add a tablespoon of butter and a tablespoon of,vegetable oil,bring medium high heat and fry the patties until golden brown on each side.

If you want a crabcake the binds together more, you van add another 1/2 cup of breadcrumbs and a slightly beaten egg. These crabcakes are all about the crab meat!

This recipe courtesy of Maggie Mae’s Waterfront, Clearwater Beach, Florida.

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