Crispy Crab Cakes

Name: Crispy Crab Cakes
Yield: makes 8 3-ounces cakes or 16 1 1/2-ounce cakes
Ingredients: 1 pound fresh jumbo lump crabmeat, picked clean of all shells and cartilage; 2 extra-large eggs, lightly beaten; 1/4 cup mayonnaise, homemade (page 284) or store-bought; 1 teaspoon Old Bay Seasoning; 1/2 teaspoon freshly ground black pepper; 2 teaspoons Worcestershire sauce; 1 teaspoon dry mustard; 1/2 cup dry bread crumbs or Saltine cracker crumbs; Canola oil for frying

December 14, 2011

A luxurious treat, sweet, crisp crab cakes can be made with lump or backfin crabmeat. Frying the crab cakes just before you plan to serve them will ensure that they don’t get soggy upon standing. Serve crab cakes with scrambled eggs, inside a crusty baguette, or with lemon wedges and Rémoulade Sauce (page 284).

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