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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Gentle mixing is the secret to these succulent crab cakes. Use only enough crackers to hold the mixture together. Old Bay seasoning, a favored Chesapeake crab boil seasoning, is available on the supermarket spice aisle. Ingredients:
1 pound fresh crabmeat |
6 to 8 saltine crackers, finely crushed |
1/2 cup mayonnaise |
1 large egg, lightly beaten |
1 tablespoon minced fresh parsley |
1 1/2 teaspoons old bay seasoning |
1/2 teaspoon dry mustard |
1/2 teaspoon pepper |
1/2 teaspoon worcestershire sauce |
2 tablespoons butter or margarine |
garnishes: fresh watercress, lemon slices |
caper sauce |
Directions:
1. Drain crabmeat, removing any bits of shell.
2. Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture. Shape into 8 thin patties.
3. Melt butter in a skillet over medium heat. Add crab cakes; cook, in batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Garnish, if desired. Serve crab cakes with Caper Sauce.
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