One of my most favorite things to order when we go out is crab cakes. Some are just so rich and flavorful that you just want to savor each bite. The following recipe was in a Southern Living back in 2001 and is such an easy and delicious crab cake. If you prefer a spicier crab cake, add some finely chopped bell pepper, onion and Old Bay seasoning to your taste.
1/2 cup mayo
1 large egg, lightly beaten
1 tables dijon mustard
1 tables worcestershire sauce
1/2 teas hot sauce
1 lb fresh lump crabmeat, drained
1 cup crushed saltines (that’s about 20 crackers)
1 qt vegetable oil
Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 mins. Shape mixture into 8 patties. Place on a wax paper lined baking sheet; cover and chill 1 hour.
Fry crab cakes, in batches, in hot oil in large skillet over medium-high heat 3 to 4 min on each side or until golden. Drain on paper towels. Serve with tartar sauce.
Note: To saute crab cakes, cook iin 3 tables butter or oil in a large nonstick skillet 3 to 4 min on each side or until golden instead of frying in oil.
*FYI Crab Cake Rules
Start with absolutely fresh crab. Add an egg or some mayo to moisten the meat; season to taste. Use your hands to gently add in just enough breadcrumbs or cracker crumbs to bind the mixture together; form into cakes.
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