Chalsa Crab Cakes

Prep Time : 40-50 Minutes  Cook Time : 20-25 Minutes (depending on desired crispiness)   Yield  : 4 Medium to Large Cakes 

                    

Ingredients : 

  • 1 lb Lump Crab Meat (optimal outcome) however, backfin could be used as well. 
  • Few Dashes of Worcestershire Sauce (2 Teaspoons) 
  • Handful of Fresh Parsley 
  • Two Eggs (whisked) 
  • Honey Dijon Mustard (2 Tablespoons) 
  • 1/4 Cup of Mayonnaise 
  • 2 Cloves of Garlic (diced
  • Black Pepper 
  • Pulverized Saltine Crackers (unsalted) - 1/4 cup. 
  • Dash of Old Bay 
  • Drizzle of Olive Oil 
  • Chalsa (Mild/Spicy)
  • Pinch of Salt
  • 2 lemons (1  allotted as juice and other as serving compliment)

                     

                               

Procedure  : 

  • In a plastic ziploc bag insert 12-16 saltine crackers, and proceed to crush. 
  • In a large mixing bowl compile all listed ingredients, except crab meat and crackers. 
  • Next, fold in crab meat gently into base mixture. 
  •  Add pulverized crackers and begin to mix heavility. 
  • To maximize formation of cakes, take the bowl and refrigerate for at least 45 minutes. Max - 12 hours.
  • Form cakes by cupping mixture. Use the palm of your hand, to asses approximate size. 
  • Preheat oven or air fryer to about 400 degrees and place cakes on a coated pan.  Half-way through flip each cake. 
  • Serve with lemon wedge if desired and top with a bit of Chalsa. 
     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 




 
 

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