Mrs. Duvall's Crab Cakes |
Other attempts have been too bland or too mushy and just not a bit good. I have had them at restaurants and in most cases loved them, thus my attempt to find a good recipe for at home.
Premium Lump Crab |
Ready to refrigerate . |
Here is how I made them:
1/4 C. mayonnaise
1/4 C. onion diced finely
2 eggs beaten
1/2 t. Worcestershire sauce
1/2 t. Coleman's dry mustard
1/4 t. salt
1/4 t. cayenne pepper
1 pound lump crab meat picked over
2 C. soda crackers, finely crushed
2 T. butter
1/4 C. vegetable oil
Lemon wedges
Dipping sauce, optional
Prepare a rimmed sheet pan by covering it with waxed paper or parchment and make room for it in the refrigerator. Have foil or plastic wrap on hand to cover the formed Crab cakes.
Using a large bowl combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt, and cayenne pepper. Fold in the crab meat and 1/4 C. of the cracker crumbs. Shape the mixture into 16 cakes about 1" thick. They will be larger than a walnut but smaller than a golf ball. Don't despair if they seem uncooperative. If you basically drop a tablespoonful into your hand and gather it into a ball and drop it into the crumbs gathering the crumbs around it as you go it will work. Place these on the prepared sheet pan about 1/2" apart. Cover them and refrigerate until you are ready to cook them a few hours or overnight.
In a large heavy bottomed skillet, melt 1 T. of butter and add 2 T. oil. When the foam subsides, add half of the crab cakes and cook over moderate heat 2 or 3 minutes per side until golden brown and crispy. Drain on paper towels and keep them warm in a low heat oven. Repeat with the remaining butter, oil and Crab cakes. Serve with lemon wedges and dipping sauce.
Our family loves to dip into zesty cocktail sauce or bottled sauces of you choice are good too. We also like to mix equal portions of sour cream and mayonnaise with horseradish or Chinese hot sauce.
2 comments:
This sounds delicious!Ive had my share of making bland crabcakes too and cant wait to try your recipe.I saw your blog from the foodie blog roll and I like your recipes here.if you wont mind, I'd love to guide Foodista readers to this post. Just add the crab cakes widget at the end of this post and it's good to go. Thanks!
Thank you so very much!! They did turn out well but are a little tricky in the forming until you get the hang of it. I am technically challanged and don't quite understand about your invitation and moving a widget. Please explain further....sorry to be such a dummy about this. Thanks again I am always excited to get comments and flattered too.
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