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Robert Duvall's Mother's Crab Cakes
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 pound crab meat, jumbo, lump or back-fin
- 2 tablespoons mayonnaise
- 2 eggs, lightly beaten
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 small onion, grated
- 1/2 tablespoon dry mustard
- 18 Ritz crackers, crumbled
Combine all ingredients except the crackers. Add crackers crumbs in as close to sauteing as possible so that they crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties. Saute in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it's crispy outside but moist and juicy inside. A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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