OCTOBER

OCTOBER

March 12, 2013

CLASSIC CRAB CAKES

 
When vacationing as a child on the Gulf of Mexico, or sometimes along the Atlantic, we would often spend an afternoon crabbing along a shallow pier using crawfish nets whose white cotton webbing was long ago colored a muddy reddish brown. We would tie a chicken neck in the center of the net, toss it out into the water and wait....and wait......
 
 
 
CLASSIC CRAB CAKES
1 pound crab meat, jumbo or lump
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
dash of Tabasco sauce
1/4 teaspoon salt
1/2 small onion, grated
1/4 cup finely diced celery
1/2 tablespoon mustard powder
1 t. lemon juice
18 Ritz crackers, crumbled

    Combine all ingredients except the crackers. Add crackers crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties. Sauté in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it’s crispy outside but moist and juicy inside.

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