Ingredients
- Crab Cakes
- 1 lb large lump crabmeat, picked over
- 1 cup crushed saltine
- 1/2 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 dash Tabasco sauce
- vegetable oil (for frying) (optional)
- clarified butter (optional) or olive oil, for sauteing (optional)
- Tartar sauce
- 1 cup mayonnaise
- 1/2 cup finely chopped dill pickles
- 1/4 cup minced onion
- 2 tablespoons chopped parsley
- 1 tablespoon pickle juice
Preparation
Step 1
1 Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
2 In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
3 Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
4 Let the mixture sit for 2-3 minute.
5 before forming the cakes.
6 Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
7 Do NOT pack the mixture too firmly.
8 The cakes should be as loose as possible, yet still hold their shape.
9 Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
10 Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
11 Chill for at least 1 hour.
12 To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
13 Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
14 on each side.
15 Remove with a slotted utensil to a paper towel to drain.
16 To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
17 on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
18 total cooking time.
19 Serve at once with tartar sauce on the side.
20 Makes 4 servings.