Teresa Bryant is a wife, a mom of two little ones and a fabulous cook. This recipe is Mrs. Bryant’s favorite crabcake recipe. Originally from the Maryland/ DC area, she knows a thing or two about crabcakes.
- 1 lb container of lump crab meat
- 16 Ritz crackers, crushed
- 1 T spicy brown mustard
- 1 T mayo
- 1 t Old Bay Seasoning
- 1 egg, beaten
Combine all ingredients except crab meat. Mix well. Fold in crab meat until
fully incorporated into mixture. Form into 6 balls. Press into a patty
formation. Refrigerate at least 2 hours, covered, or overnight.
To cook: In a sauté pan, heat 3 tablespoons olive oil and 1 tablespoon butter
on medium-high. Place patties into pan. Cook approximately 4 minutes and then
flip. Cover pan and cook for roughly another 4 minutes. If the middle still
looks wet continue cooking without burning – checking every minute until done.
Remove crab cakes from pan and drain on a paper towel. Serve immediately.