The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.
Recipe information
Total Time
20 min
Yield
Makes 2 servings
Ingredients
2
1
2
1
1
2
Accompaniment:
Need to make a substitution?
Preparation
Step 1
Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
Step 2
Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
Serve with:
Step 3
french fries and/or baby greens tossed with lemon vinaigrette.