Crab Cakes

By á-74

Ingredients

• 1/4 C of mayonnaise
• 1/4 C of onion, minced
• 2 Large eggs, lightly beaten
• 1/2 t. of Worcestershire sauce
• 1/2 t. of dry mustard
• 1/2 t. of kosher salt
• 1/4 t. of cayenne pepper
• 1 lb. of lump crabmeat (I buy at Bodeans-avoid frozen; it is rubbery)
• 1 1/2 C of finely crushed saltine crackers
• 4 T. of butter
• 4 T. of vegetable oil
• Lemon wedges for serving (optional)

Preparation

Step 1

1. In a large bowl, combine mayo, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in crabmeat and 1/4 to 1/2 cup of the cracker crumbs. Shape into cakes. (I usually get 10 to 12) Coat the crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
2. In a skillet, melt 2 T. of the butter and 2 T. of vegetable oil. When the foam subside, add half of the crab cakes and pan fry over med/high heat until golden and crisp, about 3-4 minutes per side. Drain on paper towels and keep warm in low oven. Repeat with remaining butter and oil and cook remaining crab cakes. Serve with lemon wedges or favorite sauce.

(Crab cakes may be prepared ahead of time through step 1 then refrigerated over night OR they may be prepared through step 2 and reheated in a 350F oven for 10-15 minutes)