Crab Cakes Recipe
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Baked Crab Meat
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| Crab Cakes Recipe – I just love crab cakes done in a cast iron skillet. I think it’s the dipping sauce that makes most of the difference, nest time try something tangy with your crab cakes. | |
Ingredients to make Crab Cakes Recipe
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
Directions to make Crab Cakes Recipe
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.
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CRAB CAKES recipe states that “it’s the dipping sauce that makes the recipe” then did not include the dipping sauce recipe.