Crab Cakes
2 eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
1 teaspoon Worcestershire
1 teaspoon Old Bay seasoning
1/4 teaspoon white pepper
1 pinch of cayenne
1/2 teaspoon salt
1 3/4 pounds Dungeness crab meat (or lump crab meat from the best crab available to you)
2 tablespoons finely ground cracker crumbs
Butter for sautéing
Bread crumbs (as needed )
1. Whisk the eggs in a mixing bowl to blend
2. Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth
3. Mix in crab and cracker crumbs
4. Form into 8 cakes
5. Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
6. Coat the crab cakes with bread crumbs
7. Sauté in butter until golden brown on both sides
8. Serve with tartar sauce or cocktail sauce
Add comment