Crab cakes are made very differently all over the east
cost. Charleston SC has their own version and even in Baltimore MD one
can find the cakes made numerous different ways. Here's how I remember
learning to make them when I was younger.
Prep Time: 45 minutes Serving Size: 6 to 8 crab cakes
- 1 lb fresh lump crab meat, checked for shells
- 8 saltine crackers
- 1 ounce beer (approximately)
- 1 tablespoon Duke's mayonnaise
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- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Old Bay Seasoning
- 1 large egg
- Oil for frying
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Break crackers into large bowl. Add just enough beer to
moisten the crackers. They should start to soften. Add
mayonnaise, Worcestershire Sauce and Old Bay Seasoning. Mix
all ingredients together well with a fork. Sparingly add
salt to taste. Place all the crab meat in the bowl and
gently fold into the mixture with a fork trying to not break
up the lumps. Beat the large egg in a small bowl. While
continuing to beat, pour the egg mixture evenly over the
crab mixture. Let the egg fall through the meat for about 30
seconds to 1 minute. Now gently fold BY HAND the crab
mixture with the beaten egg. Form into cakes 2 1/2 to 3
inches in diameter. Place them on a chilled plate while
preparing all the cakes—usually 6 to 8. Cover and place in
the refrigerator for 15 minutes. Heat oil in a large skillet
and fry the cakes over medium–low to medium heat for 15 to
20 minutes, turning once. Be patient and do not mess with
the cakes too much. They will break apart on you. Drain on
paper towels and serve as is or make a sandwich on a Kaiser
roll with a tiny bit of mayonnaise and fresh tomatoes. Yum!
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