A great recipe for simple, delicious crab cakes.
Ingredients:
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1 pound jumbo lump crab meat, picked over
- 30 ritz crackers, finely crushed
- 1/4 cup canola oil
Method:
- In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, lemon juice and hot sauce until smooth.
- In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
- Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.
- Serve with tartar sauce or lemon wedges.
Dos: Use nice, fresh crab. King Crab legs have the best lump texture and are easy to pick.
Don’ts: Over-mix the crab mixture, pack the mounds tightly, skip refrigeration time.
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