1 pound fresh crabmeat
8 crackers, finely crushed
1/2 cup mayonnaise
1 large egg, slightly beaten
1 tablespoon red pepper, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced
1 1/2 teaspoons Old Bay seasoning
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
dash of hot pepper sauce
2 tablespoons butter
2 tablespoons olive oil
Mix
all ingredients lightly, except butter and olive oil, until blended.
Shape into patties. I place a spoon of crab mixture in the center of a
piece of plastic wrap and bring the corners together and twist the crab
mixture into a ball. Then I gently flatten the ball, inside the plastic
wrap, into a patty. Remove from plastic wrap and place the crab cake
on a plate or tray lined with wax paper; repeat until all the crab
mixture is used. Cover and refrigerate for an hour. Melt the butter and
oil in a large frying pan. Sauté the crab cakes until golden brown on
one side – about 3-4 minutes – turn and continue to sauté another 3
minutes. Don’t crowd the crab cakes or they will not cook properly.
Remove and drain on paper towels, repeating until all crab cakes are
cooked. Serve with lemon wedges or your choice of sauces. Makes 6 main
course or 12 appetizer crab cakes.
