"I've made them with the best crab you can get and with pasteurized canned crab during the pandemic lockdown. They're still pretty great," says the New York Times food editor about this recipe featured in his See You on Sunday cookbook
Sam Sifton’s Crab Cakes
1 large egg, lightly beaten
1/2 cup mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. hot sauce (such as Crystal)
1 cup finely crushed unsalted saltine crackers (about 20 crackers)
1 lb. fresh lump crabmeat, drained and picked over for shells
1/4 cup canola or grapeseed oil
1. Stir together egg, mayonnaise, mustard, Worchestershire sauce, salt and hot sauce in a large bowl. Fold crushed crackers into mayonnaise mixture; fold in crabmeat.
2. Gently shape into 8 crab cakes (about 1/2 cup per cake), handling as little as possible. Place on a baking sheet, and refrigerate, uncovered, 30 minutes or up to 1 hour.
3. Heat oil in a large skillet over medium. Add crab cakes in a single layer, and cook until golden brown, 3 to 5 minutes per side. (If necessary, cook crab cakes in batches, with oil evenly divided among batches.)
Quick tip! Turn leftovers into lunch: "Serve them as sandwiches on crunchy bread with cilantro, jalapenos, some quick-pickled carrots and an extra swipe of mayonnaise," says Sifton.
Active time: 5 minutes
Total time: 45 minutes
Source: Read Full Article