In honor of my parents’ 51st wedding anniversary this week, I’d like to re-share my dad’s Golden Crusted Crab Cake recipe with you. He and I had the best time making this YouTube video (below) where he explains exactly how he came across it while he showed me how to make crab cakes.
5 Star Crab Cakes
These crab cakes get ⭐⭐⭐⭐⭐ because they’re easy to make, low carb, and broiled – not fried. They’re even better if you make them the day before, and of course they are completely scrumptious! They’re made with lump crab meat and very… VERY LITTLE “breading” filler. This recipe makes 6 good sized crab cakes and you only use 20 saltine crackers. In the end, you’ve got crispy golden crab cakes that are all rich buttery crab.
The 30th Anniversary Dinner
January 1992, mom and dad went to New Orleans for their 25th wedding anniversary. They wanted to try this new restaurant but it was crazy busy and hard to get a table.
Finally after talking at length to the hostess she said they 2 spots at the bar if they wanted it. (Dad does a really great job telling this story on the video!❤ )
Turned out, this new restaurant was Emeril’s, the “bar” was the counter at the exhibition kitchen, and their chef for the night was no other than Emeril Lagasse. Dad said he was as nice as can be, funny, engaging, down to earth, and passionate about his food. I think Dad’s enjoyment in the kitchen really blossomed into a passion right then and there.
#1 Most Popular Recipe
Of all the recipes I’ve posted over the last 2 years, I’ve had more people email me and tell me in person how much they absolutely LOVE this recipe! For a recipe that’s THIS EASY, it’s unbelievable how tasty and healthy these crab cakes are. I hope you enjoy these (and our video) as much as my family does.
Happy Anniversary, Mom and Dad!
I love you, Madalaine
Golden Crusted Crab CakesThese are beautifully browned until golden and a bit crispy with big chunky hunks of crab meat. Make these a day ahead and then pop them in the oven for a quick delicious dinner on a busy night. | www.lakesidetable.comPrep Time 1 hour 20 minutesCook Time 16 minutesServings 6 servings
- 1 lb lump crab meat
- 20 salteen crackers
- 1/2 cup mayonnaise
- 1 egg
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Old Bay seasoning
- 1 tablespoon dijon mustard
- 1 dash or 2 of Tabasco Sauce
- fresh ground pepper to taste
- 1/2 stick butter melted
- large mixing bowl
- small mixing bowl
- cookie sheet
- Gently lay the crab meat evenly in a large mixing bowl.
- Crush the saltines very fine and spread evenly over the crab.
- In the small bowl, mix the pepper, Tabasco, mustard, Old Bay, Worcestershire, egg, and mayonnaise until combined. Pour this over the crackers and crab meat.
- Very gently fold together. Try not to break up the crab lumps. Cover and refrigerate for at least an hour and up to over night.
- Turn on oven broiler.
- Form mixture into patties, put them on a cookie sheet, and brush with melted butter. Broil for 8 minutes until golden brown, flip and continue to broil until this side is also golden brown.
Thanks Dad! You are a great cook and I always love your recipes!