Mrs. Duvall'S Pan-Fried Crab Cakes - cooking recipe

Ingredients
    1/4 cup mayonnaise
    1/4 cup minced onion
    2 eggs, lightly beaten
    1/2 teaspoon Worcestershire sauce
    1/2 teaspoon dried mustard
    1/4 teaspoon salt
    1/4 teaspoon cayenne pepper
    1 lb lump crabmeat, picked over
    1 cup finely crushed soda cracker
    2 tablespoons unsalted butter
    1/4 cup vegetable oil
    lemon wedge, for serving
Preparation
    In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
    In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

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