Lump Crab Cakes

crab cake
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/crab_cake_27.jpg?w=100
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 6 mins

Ingredients

1pound lump crab meat
1cup crushed Saltine crackers
1/2cup mayonnaise
1tablespoon each Dijon mustard and yellow mustard
1large egg
1tablespoon Worcestershire sauce
1teaspoon Old Bay Seasoning
1dash Tabasco sauce
Vegetable oil for sauteing

Instructions

  1. Spread crabmeat out on a flat pan and sprinkle crushed Saltines over the top.
  2.  In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. Let  mixture stand 5 minutes.
  3.  Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape.
  4.  Pour oil into a deep skillet and heat. Saute crab cakes a few at a time until golden brown, about 3 minutes per side.  Remove to paper towels to drain briefly.

Recipe by Joan Nathan.

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