LOCATION: Recipes >> Shellfish >> Crabcakes 21
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Crabcakes 21
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Crab Cakes
1 pound crab meat: jumbo, lump or back-fin
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled
Combine all ingredients except the crackers. Add cracker crumbs in
as close to sauteeing as possible so that they don't get too moist
from the other ingredients. Form into patties the size of hamburger
patties or hors d'oeuvres, depending on how they will be served.
Saute in frying pan on a medium-to-high heat in butter, 10 minutes
a side. Make sure the crab cake is crispy outside but moist and
juicy inside. The above recipe makes enough for about six
hamburger-sized cakes or 15-18 hors d'oeuvres. A simple tartar
sauce to accompany the crab cakes: Mayonnaise, grated onion, lemon
juice (eye the proportions).
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