MRS. DUVALL’S CRAB CAKES

By gaster16

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup onion minced
• 2 eggs lightly beaten
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 lb. lump crabmeat
• 1 cup soda crackers finely crushed
• 2 tablespoons unsalted butter
• 1/4 cup vegetable oil

Preparation

Step 1

In large bowl combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in crabmeat and 1/4 cup cracker crumbs. Shape mixture into 16 cakes about 1” thick. Coat crab cakes with remaining cracker crumbs and transfer to baking sheet lined with waxed paper. Cakes can be refrigerated overnight at this point. In large skillet, melt 1 tablespoon butter in 2 tablespoons of oil. When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side. Drain crab cakes on paper towels. Repeat with remaining 1 tablespoon butter and 2 tablespoon oil and cook remaining crab cakes.