Crab Cakes No. 1

Gilding the lily... crab cake variation.

Photo by Ed T.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup mayonnaise

  • 3

    green onions, finely chopped

  • 1

    T garlic, minced

  • 2

    eggs, lightly beaten

  • 1/2

    t Worcestershire sauce

  • 1/2

    t dry mustard (or IT Dijon)

  • 1/4

    t salt

  • 1/4

    t Creole seasoning (e.g. Emeril's Essence)

  • 1

    lb. lump crabmeat, picked over

  • 1

    cup soda crackers (Ritz, Saltines) or 1 cup coarse breadcrumbs

  • 2

    T unsalted butter 1/4 cup vegetable oil lemon wedges

Directions

In a large bowl combine the mayonnaise, green onions, Worcestershire sauce, mustard, salt, and Creole seasoning. Fold in the crabmeat and one-half of the crushed crackers (or breadcrumbs). Shape the cakes about one inch thick. Refrigerate them for an hour or overnight. In a skillet melt half of the butter and oil. Cook crab cakes over moderate heat till golden. Keep warm in a low oven. When half the crab cakes are cooked, add the rest of the butter and oil and cook the other half. Serve with lemon wedges. Gilding the lily variation: before frying, coat the crab cakes with seasoned flour; dip in egg wash; coat with remaining crushed crackers or breadcrumbs.

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