Set oven to broil. Spread crabmeat evenly over a large sheet pan. Sprinkle salt, pepper, Old Bay, and crackers over the crabmeat. In a mixing bowl, combine eggs, mayonnaise, and mustard with crabmeat. Spritz generously with Worcestershire sauce. Mix thoroughly but lightly by hand. Gently form 8 cakes and place one inch apart on sheet pan. Broil 4-5 inches from flame (or on top rack) until golden brown, approximately 3 minutes.

Robbie Raffish shares what she learned:
With pre-cooked, pre-packed crab meat at $35 a pound, this is a “special occasion” recipe for us—but far less expensive than if eight people ordered crab cakes in a restaurant. Being conservative, I bought two pounds of crab meat (it calls for three) and adjusted the recipe by a third. They tasted wonderfully flavorful and I still made eight (8) crab cakes that were big enough to fill large sandwich buns. Pack the crab cakes a little tighter than recipe calls for. We first broiled the cakes at the recommended 3 minutes, and found them good but not outstanding. At my husband’s suggestion, we broiled the last six cakes for a total of 5 minutes on each side, and they magically went from good to great! All they needed was to crisp and firm a little more.

Experience Level: Beginner
Time Commitment: 15 minutes
Ease of finding ingredients: 5 star
Cost: $$$
Recipe directions: 4 star
Taste: 5 star

Recipes and photos from United We Eat: 50 Great American Dishes To Bring Us All Together by Capri Cafaro, Story Farm (July 4, 2020)