- 20 mins
- 45 mins
4.5/5
(26 Votes)
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
Preparation
Step 1
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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