Crab Cakes Recipe
The quantities given in this recipe will make eight crab cakes.
Ingredients
2 cups crab meat
2 eggs
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon horseradish
1/2 teaspoon salt
3 tablespoons chopped green onion
1/2 tablespoon parsley
1 tablespoon lemon juice
Dash of Tabasco sauce
1 tablespoon fresh ginger, grated
1-1/4 cups white bread crumbs
oil for frying
Preparation
Combine eggs, mayonnaise, mustard, horseradish, salt, onion, parsley, lemon juice, Tabasco, ginger and 1/4 cup breadcrumbs in a large bowl. Add the crab meat and mix in carefully so as not to break up the lumps of meat. Shape into eight crab cakes and coat with the remaining cup of white breadcrumbs; chill in the refrigerator for thirty minutes.
Heat the oil in a heavy skillet (frying pan) and cook the crab cakes over a medium heat until golden brown on both sides (6-8 minutes). Drain on paper towels and keep warm in the oven while you cook the rest.
Serve the crab cakes with lemon wedges and offer any of the following condiments: mustard, cocktail sauce, tartar sauce, Worcestershire sauce, Old Bay.
Chef's Tips
After making, your crab cakes can be stored in the refrigerator for three days, or frozen.
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