Wanchese-Style Crab Cakes
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Appetizers Classic pan-fried crab cakes with a cracker crumb binder and a zesty seasoning blend of mustard, Worcestershire, and hot sauce. Fried to a perfect golden brown and crispy texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 6 mins | None | 6 crab cakes |
🔪 Key Equipment
- Medium bowl
- Large skillet
- Shallow dish
- Fork
- Paper towels
Ingredients
For the Crab Cakes
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb | Crabmeat | flaked and picked for shells |
| 1/4 cup | Cracker Crumbs | None |
| 1 | Large Egg | beaten |
| 2 tbsp | Onion | minced |
| 2 tbsp | Mayonnaise | None |
| 1 tbsp | Worcestershire Sauce | None |
| 1 tbsp | Prepared Mustard | None |
| 3/4 to 1 1/2 tsp | Hot Pepper Sauce | None |
| 1 tsp | Salt | None |
For Coating & Frying
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Approx. 1 cup | Cracker Crumbs | for coating |
| As Needed | Oil | for frying |
Instructions
Prepare the Patties
- In a medium bowl, gently combine the 1 lb flaked crabmeat, 1/4 cup cracker crumbs, 1 beaten large egg, 2 tbsp minced onion, 2 tbsp mayonnaise, 1 tbsp Worcestershire sauce, 1 tbsp prepared mustard, 3/4 to 1 1/2 tsp hot pepper sauce, and 1 tsp salt. Mix with a fork until just combined, being careful not to overwork the mixture.
- Shape the mixture into 6 patties, about 3 inches in diameter.
- Place the additional 1 cup cracker crumbs for coating on a plate or in a shallow dish.
- Carefully coat each patty on both sides with the cracker crumbs.
Fry the Crab Cakes
- In a large skillet, heat about 1/4 inch of oil over medium-high heat.
- Carefully place the crab cakes in the hot oil and fry until golden brown and crispy, about 3 minutes per side.
- Remove the crab cakes from the skillet and drain them on a paper towel-lined plate. Serve hot.
💡 Make-Ahead & Storage: Crab cakes can be shaped and coated ahead of time, then stored covered in the refrigerator for up to 4 hours before frying.
Original Recipe Scan
