3/4 lb blue crab meat*
15 saltines, crushed
1/2 teaspoon good quality dry mustard (like Colman's)
Old Bay to taste (I used less than usual because my crab was already seasoned)
1/4 cup mayonnaise
Heat 1/2-inch canola oil in a large skillet. Meanwhile, combine all ingredients in a medium bowl. Form the mixture into 5-6, 3-4-inch, 1/2 inch thick patties. Place in the pan and cook, turning once, until golden brown on both sides and heated through (about 3-5 minutes on each side). Drain on paper towel-lined plates and serve.
*I used leftover meat from steamed crabs
Note: You can form the raw crab cakes up to 24 hrs in advance. Refrigerate until ready to fry. Cold crab cakes will take longer to cook.
My thoughts:Back in 2009 I shared the method of making crab cakes the way my family (and most families I knew) made them growing up. Now it is 2015 and I had some leftover crab meat from a crab feast and I thought I'd test out the other popular method of crab cake-making: using saltines. I've long been skeptical because Old Bay is pretty salty and well, saltines get their name from something, right? I did like them a lot. I'd be happy to serve these both Baltimoreans and out-of-towners.
Love southern food like this? Tune into Southern Uncovered with the Lee Bros (my favorite Southern cookbook writers) on Ovation at 8/7c July 18th.
An aside: How can I have so many plates and bowls and not a single one with a nautical theme? No crabs, no lighthouses, no octopi, no sea monsters. Nothing!