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FAIDLEY'S CRAB CAKES
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The original was copied from Southern Living.
If you prefer a spicier crab cake you may add Old Bay |
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| Ingredients: |
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon Mustard
1 tablespoon Worcestershire Sauce
1/2 teaspoon hot sauce
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1 pound fresh lump crabmeat, drained
1 cup crushed saltines (~20)
1 quart vegetable oil
tartar sauce (optional)
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| Procedures: |
- ___Stir together the first 5 ingredients, fold in crabmeat and saltines. Let stand 5 minutes.
- ___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 a large skillet over medium-high heat 3-4 minutes on each side or until golden.
- ___Drain on paper towels. Serve with tartar sauce, if desired.
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| Notes: |
Note: To sauté crab cakes, cook in 3 tablespoons butter or oil in a large
nonstick skillet 3-4 minutes on each side or until golden brown.
2011-01-06: We're going to try this.
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