Mothers Crab Cakes - Robert DuVall

By didoc

Ingredients

• 1 pound jumbo lump crab meat, picked through
• 2 heaping tablespoons prepared mayonnaise
• 2 large eggs, lightly beaten
• 1/2 teaspoon Worcestershire sauce
• 1/2 heaping teaspoon cayenne pepper
• 1/4 teaspoon coarse salt
• 1/2 small onion, grated
• 1/2 teaspoon powdered mustard
• 17 saltine crackers, finely crushed
• 1/4 cup canola oil
• Tartar Sauce
• Lemon wedges, for serving

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers.

Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.

Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.