A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all back fin and lump.
Prep: 25 minutes
Total: 40 minutes
Ingredients
Serves 8
• 1 pound small-size fresh crabmeat, such as special or claw
• 1 pound larger-size fresh crabmeat, such as jumbo lump or backfin
• 1/2 cup light mayonnaise
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon Old Bay Seasoning
• Coarse salt and ground pepper
• 1 cup fine saltine crumbs (from about 30 crackers)
• 4 tablespoons butter, melted
• Tartar Sauce, homemade or store-bought, for serving
Directions
1. Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
2. In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, teaspoon coarse salt, and 1/4 teaspoon pepper.
3. Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in larger-size crabmeat just until combined. Dividing evenly, form mixture into 8 cakes. (To make ahead: Arrange cakes in a parchment-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)
4. Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tartar sauce and lemon wedges.
