1 lb lump crabmeat (picked over for any shells) I don't bother!!!
(I've used Sebastian Brand purchased in the A&P)
1 sleeve saltine crackers pounded into crumbs
2-3 tbsp. mayonnaise
1 egg (beaten)
1 tsp dry mustard
1 tsp Dijon mustard
2-3 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp black pepper
Couple of dashes of Tabasco sauce or more
Can squeeze a lemon as well.
Salt & pepper to taste
Can add a small grated onion & use some cayenne pepper
When formed into cakes, you can dip in Panko breadcrumbs for a crunchy topping.
Above sounds like lots but no more than putting a good meatloaf or good hamburger together.
In a bowl combine the beaten egg, mayo, mustard, pepper, Old Bay, Worcestershire sauce & Tabasco sauce.
Mix in a blender or by hand (using a whisk) until almost frothy (I just did it by hand until it looked good).
In another bowl, place crabmeat and sprinkle on the cracker crumbs & pour the egg mixture over the top. Gently
toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand (like a hamburger) but don't pack too firmly. Place in refrig for about an hour to firm them up.
Cakes may be sauteed, broiled or deep fried (I preferred to saute first time out). Next time I might broil. If sauteing,
cooking time is brief, about 4-5 minutes on each side or until the cakes are nice and brown (golden or a bit deeper).
If you want to make homemade Tartar Sauce, here goes:
1 cup mayo
1/2 cup finely chopped dill pickles (I'm sure sour ones would do as well).
1/4 cup minced onions
2 tbsp fresh chopped parsley
1 tbsp pickle juice
Another good tasting dip is sour cream and horseradish.....with a little ketchup. Amounts are your call.
Bon Appetite!!!
P.S. You don't have to go to Maryland, Savannah or Chesapeake Bay to enjoy good crabcakes if you follow this recipe!!!
Hey, I did the hard work....now you just go and do it and enjoy them!!!!
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