This crab cake recipe will become your go-to meal this summer! Enjoy these crab cakes on a freshly toasted bun, or pop them in your mouth on their own!
Make the Crab Cake mixture: Mix all ingredients except for the crab meat and crackers until well combined. Add the crab meat and carefully fold it in without breaking up the chunks of crab. Lastly, sprinkle the mixture with the saltine cracker crumbs and gently fold them in. Cover and refrigerate the mixture for at least 30 minutes or up to 24 hours - this will allow the crab cake ingredients to bind together and hold shape when you shape/cook them.
Prep: Line a baking sheet pan with parchment paper and preheat the oven to 450°F.
Shape: Scoop out the mixture with a large ice cream scoop or a 1/4 cup measuring cup for mini crab cakes or 1/2 cup for large crab cakes onto the parchment-lined baking sheet pan. If using an ice cream scoop, pat down the top to flatten just slightly. Do not pat down if using a measuring cup. Brush the tops with melted butter for the best flavor.
To bake in the oven: Transfer to the oven and bake for about 10 minutes for 1/4 cup crab cakes or about 15 minutes for the large 1/2 cup crab cakes.
To bake in the air fryer: Spray a piece of foil that will fit inside the air fryer with nonstick spray or use parchment paper to line the bottom of the air fryer basket. Add the crab cakes in one layer and bake in batches @400°F for about 10 minutes for the 1/4 cup crab cake or 15 minutes for the 1/2 cup crab cakes.
Mix: Combine all ingredients in a bowl until well mixed. The sauce be made ahead of time and refrigerated coverd until needed.
Plate a couple crab cakes with a side of cole slaw and a spoonful of ramulade sauce over the crab cakes.
Or, spread the ramulade sauce on a toasted and cut open hoagie roll or a brioche roll, then add 1 or 2 crab cakes and a good spoonful of a coleslaw.
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