Be the first to Classic recipe uses seasonings, egg, saltines, and crab for a delicious and flavorful fried seafood cake. These are moist and loaded with crab.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 large egg
- 3 Tablespoons mayonnaise
- 1-1/2 teaspoons English-style dry mustard, or to taste
- 1/4 cup chopped drained bottled pimiento
- 3 Tablespoons minced fresh parsley leaves
- 1 teaspoon Old Bay Seasoning (available at fish markets and some supermarkets) if desired
- 1 teaspoon Worcestershire sauce
- 2 dashes of Tabasco, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon salt
- 1 pound backfin or lump crab meat, picked over
- 3/4 cup finely crushed Saltines (about 20 crackers)
- 2 Tablespoons vegetable oil
- 1 Tablespoon unsalted butter
- Lemon wedges as an accompaniment
Preparation:
In a large bowl whisk together the egg, the mayonnaise, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt. Add the crab meat and 1/4 cup of the saltines, and toss the mixture gently.
Spread the remaining 1/2 cup saltines on a plate, form the crab mixture with a 1/3-cup measure gently into eight 3/4-inch-thick patties, and coat the top and bottom of each patty carefully with the saltines, transferring the crab cakes as they are formed to a sheet of wax paper.
In a large skillet heat the oil and the butter over moderately high heat until the foam subsides and in the fat saute the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heated platter.
Serve the crab cakes with the lemon wedges.
Yield: 8 servings as a first course
Recipe Source: Best of Gourmet 1992 (Conde Nast Books)
Reprinted with permission.
Spread the remaining 1/2 cup saltines on a plate, form the crab mixture with a 1/3-cup measure gently into eight 3/4-inch-thick patties, and coat the top and bottom of each patty carefully with the saltines, transferring the crab cakes as they are formed to a sheet of wax paper.
In a large skillet heat the oil and the butter over moderately high heat until the foam subsides and in the fat saute the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heated platter.
Serve the crab cakes with the lemon wedges.
Yield: 8 servings as a first course
Recipe Source: Best of Gourmet 1992 (Conde Nast Books)
Reprinted with permission.
