This recipe for crab cakes comes from Doris Pulaski, submitted by Mom Soganich.
1 pound jumbo lump or backfin crab meat
3 slices dense white bread or 1 1/2 rolls-leave them out to become stale and
grind them very fine
1 tablespoon mayonnaise
1 tablespoon dijon mustard
2 teaspoon old bay or whe river seasonings (i might use less)
1 tablesppon snipped parsley (optional)
1/2 tsp chipotle pepper (optional)
salt and pepper to taste
vegetable oil (for frying)
tartar sauce, creamy garlic dill sauce, creamy chipotle sauce, mustard
sauce, or cocktail sauce
beat the egg in a bowl. add to the egg. Mix in the mayonnaise, dijon
mustard, old bay seasoning, and chipotle and parsley and salt and pepper and
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently
toss or fold the ingredients together, taking care not to break up the lumps
of crabmeat. form the cakes by hand into 8 mounded rounds about 3 inches in
diameter and 3/4 inch thick.
do not pack the mixture too firmly. the cakes should be as loose as
possible yet still hold their shape. place the cakes on a tray or platter
covered with wax paper, cover and refrigerate for at least 1 hour before
fry the crab cakes; pour oil into a heavy skillet to a depth of about 1-1/2
inches. heat the oil and fry the crab cakes, a few at the time, until a
golden brown, about 4 minutes on each side. remove with a slotted utensil
to paper towels to drain.
or broil’ slip then under a preheated broiler until nicely browned, turning
to cook evenly, about 4 to 5 minutes on each side.
or saute; heat a small amount of clarified butter or olive oil, or a
combination, in a skillet and saute the cakes, turning several times until
golden brown, about 8 minutes total cooking time