Danny’s Crab Cakes

1 sleeve crushed saltines

2 tablespoons yellow mustard

1/4 cup mayonnaise

1 tablespoon Old Bay (or seafood spice)

1 tablespoon granulated garlic

2 eggs beaten

1 teaspoon lemon juice

cooking oil

1 pound crabmeat (your choice: lump, backfin, special, and claw)

When it comes to crab cakes, I like to keep it simple so you can taste the crab. The ingredients that I’ve listed enhance the crab flavor (they bring the flavor out ) rather than masking the flavor.

To start, add the crushed saltines to a medium/large mixing bowl with eggs, mayonnaise, mustard, spices, and lemon juice.  Incorporate by folding by hand works best.

Once you are at hamburger consistency, add the crabmeat. Then gently fold the crabmeat into the mix. 

Put the mixture in the fridge, and let it sit for 45 minutes. While it’s sitting, work on your chosen side dishes. 

Pre-heat your pan to medium/high heat, and add enough oil to coat the bottom of the pan. When hot, pattie the crab cakes and place in pan.  Cook four minutes, browning each side. 

Remember, some of the best foods are as simple as it gets. Don’t cover the natural flavors. And support your local fisherman! 

Great eats, Chef Danny

Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life.  He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.

by Gary Hurley