Crab Cakes
Source of Recipe
net
List of Ingredients
Crab Cakes
1 lb. Mississippi Gulf jumbo lump or backfin crab meat
3 slices white bread
1 T. Mayonnaise (light)
1 T. Dijon mustard
2 tsp. Old Bay seasonings
1 T. Snipped parsley (optional)
1 egg
Vegetable oil (for frying)
Tartar sauce, mustard or cocktail sauce
Recipe
Beat egg in a bowl. Remove crusts from bread and break slices into small pieces. Add to the egg. Mix in mayonnaise, Dijon mustard, Old Bay seasonings and parsley. Beat well. Place crab meat into bowl and pour egg mixture over the top. Gently toss or fold ingredients together, taking care not to break up lumps of crab meat. Form cakes by hand or with an ice cream scoop into 8 mounded rounds, about 3 inches in diameter and 3/4-inch thick. Do not pack mixture too firmly. Cakes should be as loose as possible yet hold their shape. Place cakes on a tray or platter covered with wax paper. Cover and refrigerate for at least one hour before cooking.
Pour oil into a heavy skillet to a depth of about 1 1/2 inches. Heat oil and fry the crab cakes, a few at a time, until golden brown (about 4 minutes on each side). Remove with slotted utensil to paper towels to drain.
Or broil the cakes: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.
Or saute: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet. Saute the cakes, turning several times, until golden brown, about 8 minutes total cooking time. Serve at once with tartar sauce, mustard or cocktail sauce on the side. Serves 6.
Recipe
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