pat's Recipe

Famous Cherokee Crab Cakes (STL)

Category: Seafood

2/3 cup seasoned mayonnaise (see note)
1 1/4 lbs fresh crab meat, well picked to
remove any shell
2 ounces saltine crackers, ground
1 Tbsp dry white wine
3 ounces (2/3 stick) butter, melted

Preheat the oven to 375 degrees. Arrange a rack just about the center of the oven.
Combine the seasoned mayo, crab meat and ground crackers gently but well. Shape into 6 or 8 cakes.
Place cakes on a sheet pan. Brush cakes with wine and butter. Bake until golden brown, about 10 to 15 minutes.
yield: 3 to 4 servings

note: to make seasoned mayonnaise, beat a large egg and pour slightly more than half of it into a bowl. Discard the remainder. Stir in 3/4 cup plus 1 Tbsp mayonnaise, i scant tsp Old Bay Seasoning, 1 tsp Dijon mustard, 1/4 tsp salt, 1/2 tsp dry mustard, 1/3 tsp Worcestershire sauce and 1/3 tsp fresh lemon juice.
yield: about 7/8 cup