Mrs. Duval’s Crabcakes
Source of Recipe
Food and Wine magazine 3/2000
Recipe Introduction
My mom made these recently and they are so perfect. Rich, simple and additive-free crabcakes. According to the magazine article:” Robert Duvall's love of crab cakes stems from his childhood in Annapolis, Maryland, where crab is required eating. When he bought The Rail Stop in The Plains, Virginia, he passed on his mother's recipe and gave Chef Tom Kee permission to update it. But Kee thought the crab cakes were perfect just as they are."
List of Ingredients
1/4 cup mayonnaise
1/4 cup minced onion
2 large eggs, lightly beaten
1/2 tsp Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp cayenne pepper
1 pound lump crabmeat, picked over
1 cup finely crushed soda crackers
2 T. sweet butter
1/3 c. vegetable oil
Recipe
In a large bowl, combine the first 7 ingredients. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into cakes and coat with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
In a large skillet, melt the butter and oil. When the foam subsides, add the crab cakes and cook over moderate heat until golden and crisp 2 to 3 minutes per side.
Drain on paper towels. Serve with lemon wedges.
The crab cakes can be prepared and refrigerated overnight.
Makes 8 large or 16 small crabcakes.
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