email this pageLump Crab Cakes
High Cotton Food Styling & Photogrraphy
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Ingredients
1 pound lump crab meat
1 cup crushed Saltine crackers
˝ cup mayonnaise
1 large egg
1 tablespoon each Dijon mustard and yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
Dash of Tabasco sauce
Vegetable oil for deep frying
Instructions
1 cup crushed Saltine crackers
˝ cup mayonnaise
1 large egg
1 tablespoon each Dijon mustard and yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
Dash of Tabasco sauce
Vegetable oil for deep frying
1. Spread crabmeat out on a flat pan and sprinkle crushed Saltines over the top.
2. In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. Let mixture stand 5 minutes.
3. Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape.
4. Pour oil into a deep skillet and heat. Deep fry crab cakes a few at a time until golden brown, about 3 minutes per side. Remove to paper towels to drain briefly. Serves 6.
Recipe by Joan Nathan, "Relish the American Table," July 9, 2006; "Relish a Classic Dish," August 2006.
Nutritional Information
2. In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. Let mixture stand 5 minutes.
3. Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape.
4. Pour oil into a deep skillet and heat. Deep fry crab cakes a few at a time until golden brown, about 3 minutes per side. Remove to paper towels to drain briefly. Serves 6.
Recipe by Joan Nathan, "Relish the American Table," July 9, 2006; "Relish a Classic Dish," August 2006.
Per serving: 310 calories, 22g fat, 16g prot., 9g carbs., 0g fiber, 590mg sodium.
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