Crabcakes
This recipe makes about 25 crabcakes.
Ingredients:
- 1⁄2 cup mayonnaise (I made the mayonnaise myself, see Sauces)
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worchestershire sauce
- 1⁄2 teaspoon hot sauce
- 1 pound crab meat
- 20 saltine crackers, crushed
- 1⁄4 cup canola oil
- lemon wedges, for serving
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Lightly pack into 25 small patties, about 1 1⁄2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
My test: They were a success, nothing more to say about this recipe.
Comments
comments powered by Disqus