Main Dishes |
|
Crab Cakes Worth the Price - 2018
Recipe courtesy of Anne Levesque
INGREDIENTS
PREPARATION
Mix egg, mayonnaise, scallions, seasoning and hot red pepper sauce in a small bowl.
Very carefully break up the crabmeat in a medium bowl and pat with paper towels to remove excess liquid, make sure not to break up lumps (check for shells, but there should not be any). Add milk and season with salt and pepper to taste and toss gently to coat. Add saltines and toss gently to combine. Add egg mixture and gently toss again to combine. Let stand for about 5 minutes so crackers have a chance to soften.
Using a 1/3 cup measure, scoop portions of crab, pressing the mixture into the cup to form a cake. Shake cakes from measure onto a large plate.
Heat oil to medium. Carefully add cakes to skillet and sauté, turning once. Cook until golden, about 3 minutes each side. Transfer cakes to paper towel-lined plate. Serve immediately with lemon wedges.
Serving ideas: Anne likes to serve hers on a bed of arugula, topped with remoulade sauce. Or serve with tartar sauce, cocktail sauce or any other crabby condiment to your liking!
Notes: If pasteurized jumbo lump is not available or too expensive, this recipe works beautifully with backfin as well. Makes about 7-8 crab cakes.
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 2 tablespoons minced scallion greens
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon hot red pepper sauce, such as Tabasco
- 1 pound pasteurized jumbo lump crabmeat -- See note
- 1 tablespoon plus 1 teaspoon milk
- Salt and freshly ground pepper
- 10 saltine crackers, crushed (about 1/2 cup)
- 6 tablespoons olive oil, for frying
- Lemon wedges
PREPARATION
Mix egg, mayonnaise, scallions, seasoning and hot red pepper sauce in a small bowl.
Very carefully break up the crabmeat in a medium bowl and pat with paper towels to remove excess liquid, make sure not to break up lumps (check for shells, but there should not be any). Add milk and season with salt and pepper to taste and toss gently to coat. Add saltines and toss gently to combine. Add egg mixture and gently toss again to combine. Let stand for about 5 minutes so crackers have a chance to soften.
Using a 1/3 cup measure, scoop portions of crab, pressing the mixture into the cup to form a cake. Shake cakes from measure onto a large plate.
Heat oil to medium. Carefully add cakes to skillet and sauté, turning once. Cook until golden, about 3 minutes each side. Transfer cakes to paper towel-lined plate. Serve immediately with lemon wedges.
Serving ideas: Anne likes to serve hers on a bed of arugula, topped with remoulade sauce. Or serve with tartar sauce, cocktail sauce or any other crabby condiment to your liking!
Notes: If pasteurized jumbo lump is not available or too expensive, this recipe works beautifully with backfin as well. Makes about 7-8 crab cakes.
