Ingredients:

  • 1 lb lump crab meat
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 cup crushed saltine crackers
  • 1 tsp Old Bay seasoning
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil

Instructions:

  1. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, and seasonings until velvety.
  2. Gently fold in the lump crab meat and crushed crackers using a spatula, taking care not to over-mix to keep crab lumps intact.
  3. Using a small scoop or tablespoon, form the mixture into 24 small patties (about 2 tablespoons each) and place them on a parchment-lined baking sheet.
  4. Refrigerate the patties for at least 30 minutes to allow the proteins and binders to set.
  5. Heat the butter and vegetable oil in a skillet over medium-high heat until the butter stops foaming.
  6. Sear the chilled cakes for 3–4 minutes per side until they develop a mahogany-colored crust and are heated through.