Classic Crab Cakes
"I searched the site, but even though there are 250+ crab cake recipes, I could not find one like this one. I got this recipe from the Stonewall Kitchen demo kitchen. I have made it once, and it is very simple, easy, and very tasty. Definitely make the mixture ahead and refrigerate - they stay together much better and cook up easier. Prep time includes refrigeration time. They served them with a remoulade sauce, but I served them with Stonewall Kitchen's Mango Habanero Aioli (Recipe #445347) - Yum!"
- Ready In:
- 4hrs 20mins
- Ingredients:
- 10
- Yields:
-
10 crab cakes
ingredients
- 1 lb lump crabmeat, drained and picked to remove shells
- 1 cup Ritz cracker crumbs
- 1⁄4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 teaspoon cayenne pepper (or to taste, this is pretty spicy)
- 2 teaspoons Old Bay Seasoning
- 1⁄4 cup scallion, chopped
- 1 dash Worcestershire sauce
- salt and pepper
directions
- Combine all ingredients. Refridgerate several hours or overnight.
- Use a 1/4 c measure to form into cakes.
- Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.
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RECIPE SUBMITTED BY
WorkingMom2three
Chelmsford, MA
<p>Given name is Lynne, married, mom of three beautiful and wonderful children, B-G-G - ages (in 11/2008) 12, 7, and 3. I work full time, so I have a very busy life. DH won't cook, so I'm always looking for 30 minute meals (and not of the Rachel Ray type - most of hers are too much work!). <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
