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Crab: Crab Cakes

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"I learned to make crab cakes from Marian Burros, a Times reporter and old Washington hand who is one of the best recipe writers and home cooks of our or any age. Crabmeat is not cheap, so this is not the sort of recipe you'll want to quadruple for company unless you're flush. But you can easily serve eight people off a pound of meat if you accompany each cake with a big, bright salad and serve a generous dessert."

List of Ingredients

â—¦ 1 large egg, lightly beaten
â—¦ ½ cup mayonnaise
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 tablespoon Worcestershire sauce
â—¦ ½ teaspoon hot pepper sauce
â—¦ 1 cup crumbled unsalted saltines
â—¦ 1 pound fresh lump crabmeat
â—¦ Kosher salt (optional)
â—¦ ¼ cup neutral oil, such as canola or grapeseed


Recipe

Mix together the egg, mayonnaise, mustard, Worcestershire, and hot pepper sauce in a bowl large enough to hold all the ingredients. Finely crush the saltines between two pieces of wax paper with a rolling pin. Fold the crushed crackers into the mayonnaise mixture.

Pick over the crabmeat to remove bits of shell or cartilage. Fold the crabmeat into the mayonnaise mixture and season with salt, if desired. Gently shape into 8 crab cakes, handling as little as possible. Refrigerate, covered, if desired.

When you're ready to cook, heat the oil in a pan large enough to hold the crab cakes (or in two pans) and sauté them over medium heat, 3 to 5 minutes on each side, until golden brown.