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Crab Cakes: Faidley's Crab Cakes

Source of Recipe


Southern Living magazine



List of Ingredients



• ½ cup mayonnaise
  
• 1 large egg, lightly beaten
  
• 1 Tbsp Dijon mustard
  
• 1 Tbsp Worcestershire sauce
  
• ½ tsp hot sauce
  
• 1 pound fresh lump crabmeat, drained
  
• 1 cup crushed saltines (about 20 crackers)
  
• 1 quart vegetable oil
  
• .
  
• Tartar sauce (optional)
  






Instructions



1. Stir together first 5 ingredients; fold in crabmeat and saltines; let stand 3 minutes.
   
   
2. Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill one hour.
   
   
3. Fry crab cakes, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side, or until golden. Drain on paper towels.
   Serve with tartar sauce, if desired.
   
   Makes 8 servings.