You may also like
Categories:Viewed: 80 - Published at: 8 years ago
Ingredients
- 1 c. mayonnaise
- large pinch cayenne pepper
- 1/8 Tbsp. dry mustard
- 1 egg white
- 1 lb. crabmeat
- 1 1/2 Tbsp. cracker meal (Bremmer)
- 1/8 Tbsp. celery seed
- 1/4 Tbsp. lemon juice
Method
- Mix well.
- Gently fold crabmeat into mayo mixture.
- Divide into 6 equal portions.
- Form into patties.
- Roll carefully in fresh cracker crumbs.
- Refrigerate at least one hour before cooking. Just before cooking, re-roll in bread crumbs.
- Saute crab cakes in 3 tablespoons butter for 2 minutes.
- Turn carefully and saute for 2 minutes more.
- Serve with lemon wedges, melted butter and tartar sauce.
