Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- Crabcakes:
- 1 pound lump crabmeat, picked through to remove any shell fragments
- 1/2 cup crumbled Ritz crackers
- 1 egg
- 1/4 cup finely chopped scallion, white and green parts
- 1/4 cup finely diced red bell peppers
- 1 Tablespoon mayonnaise (Hellmann's preferred)
- 1 Tablespoon Dijon mustard
- 1 teaspoon Tabasco sauce
- 1-1/2 teaspoons Old Bay seasoning
- 2 cloves garlic, minced
- Freshly ground black pepper, to taste
- 3 to 4 Tablespoons olive oil
- 1/2 cup flour
- Lemon wedges for garnish
- .
- Deviled Mayo:
- 1/2 cup mayonnaise (Hellmann's recommended)
- 1/4 cup chopped dill pickle
- 1 teaspoon Tabasco sauce
- Juice of 1/4 lemon
Preparation:
Gently fold together crab, crackers, egg, scallion, bell peppers, mayonnaise, Dijon mustard, Tabasco sauce, Old Bay, and garlic. Form the mixture into six 3-inch patties.Heat the olive oil in a large cast-iron skillet over medium-high heat. Gently dredge the patties in the flour; turn them to coat all sides, and shake them very carefully to remove any excess. Cook the patties in the hot oil, in batches if necessary, for approximately 3 minutes on each side. They should develop a wonderful, golden-brown crust. Serve these delicious morsels immediately, with lemon wedges and Deviled Mayo (see instructions below), or with tartar sauce, if you prefer.
Yield: 6 to 7 (3-inch) cakes
Make Deviled Mayo:
Combine mayonnaise, dill pickle, Tabasco sauce and lemon juice in a small bowl and serve with the crab cakes.
Yield: about 3/4 cup
Recipe Source: Cooking With the Firehouse Chef by Keith Young (Berkley Pub Group)
Reprinted with permission.
