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5 saltine crackers, crushed to fine crumbs 1 pound lump crabmeat, picked over for cartilage 1 egg 2-1/2 tablespoons mayonnaise 2 teaspoons freshly squeezed lemon juice 1-1/2 teaspoons Worcestershire sauce Dash hot sauce, such as Tabasco Salt and freshly ground pepper 3 tablespoon peanut oil |
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In a large bowl, gently mix together all of the ingredients except the peanut oil; the mixture will be wet. Form about 1/4 of the crab mixture for each cake.
Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sautés until the crab cakes are golden brown and cooked through, about 4 to 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce, if desired.
Note: You can add 1 to 2 teaspoons of Old Bay seasoning, 1 teaspoon dry mustard, an extra dash of Worcestershire sauce, or 1-1/2 tablespoons finely chopped parsley to this recipe. You could also add fine fresh bread crumbs as a coating.
Tartar Sauce
2 tablespoons tarragon vinegar
In a medium bowl, combine the ingredients, and refrigerate.
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