Savannah Crab Cakes

Lump crab cakes with minimal filler, pan-fried until golden, Savannah style.

Ingredients

• 1 lb lump crabmeat, picked over
• 1 large egg, beaten
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Paula’s House Seasoning
• 1 tablespoon chopped fresh parsley
• 1/2 cup crushed round buttery crackers or breadcrumbs

Juice of 1/2 lemon

• 2 tablespoons butter and 2 tablespoons oil, for frying

Directions

1. In a bowl, gently combine the egg, mayonnaise, mustard, Worcestershire, House Seasoning, parsley, and lemon juice.
2. Fold in the crabmeat and crushed crackers, being careful not to break up the lumps too much.
3. Form the mixture into 6 patties and chill for 15 to 30 minutes to firm up.
4. Heat the butter and oil in a skillet over medium heat.
5. Fry the crab cakes until golden brown, about 3 to 4 minutes per side.
6. Drain briefly and serve with lemon wedges.

Notes

Inspired by Paula Deen’s Savannah crab cakes.