~Maryland Crab Cakes~
Source of Recipe
~Appetizers~
List of Ingredients
5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 large egg
2 1/2 tablespoons homemade mayonnaise, or prepared
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, recommended: Tabasco
Coarse salt and freshly ground pepper
3 tablespoons peanut oil
Horseradish Tartar Sauce, recipe follows
Horseradish Tartar Sauce:
1 stalk celery, strings removed, finely chopped
2 tablespoons finely chopped cornichons or sour pickles
1 tablespoon prepared horseradish
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/2 teaspoon dry mustard
6 tablespoons homemade mayonnaise, or prepared
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Recipe
In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Saute until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.
Horseradish Tartar Sauce:
In a small bowl, combine celery, cornichons, horseradish, parsley, mustard, mayonnaise, and lemon juice. Season to taste with salt and pepper, and serve.
Yield: 4 servings
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