Friday, April 29, 2011

Crab Cakes

As prepared in Margaux's, Raleigh, NC. Their recipe was published 2004 in the Raleigh News & Observer in response to a reader's request. Prepared and revised over the years by DrDaddy.
1 lb backfin crab meat
2 oz saltine crackers (whole wheat, if available)
2 large eggs
2 T mayonnaise
1 T Dijon mustard
2 T light cream
1/4 t Worcestershire sauce
2 dashes Louisiana hot sauce
1 t Old Bay® seasoning
1/2 c green onions, finely sliced
dry bread crumbs or matzoh meal for coating crab cakes
canola oil for frying
Preheat oven to 250 degrees. Crush saltines in a plastic bag by hand until finely crumbled. In a large mixing bowl, add eggs, mayonnaise, mustard, cream, Worcestershire sauce, pepper sauce and Old Bay. Whisk until smooth. Stir in the green onions and fold in crab meat and cracker meal gently so that the mixture just holds together. Add more a bit more cream if too dry. Chill until ready to fry the cakes.   
Frying
Shape 1/3 cup of the crab mixture into an oblong cake.  Press firmly to hold together. Gently coat both side in dry crumbs. This will yield 10 to 12 cakes. Add 1/4 inch oil to a 12-inch skillet over medium-high heat (325 degrees F.). When the oil is hot, carefully lower each cake into the hot fat. Do batches of four cakes, frying about 2 minutes on one side, and about 1 minute on the second side. Accumulate the cakes on layers of paper towels in the warm oven in a baking pan. Offer a fresh tomato salsa, tartar sauce, and lemon wedges as condiments.
Variation: Minced raw catfish can substitute quite nicely but will need longer cooking.

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