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Robert Duvall's Mother's Crab Cakes




Source of Recipe


the web


List of Ingredients




1 pound crab meat, jumbo, lump or back-fin*
2 heaping 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 mustard powder
18 Ritz crackers, crumbled



Recipe



* The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both.

Combine all ingredients except the crackers. Add crackers crumbs in as close to saut�ing as possible so that they crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d'ouvre-size, depending on how they will be served.

Saut� 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.

The recipe makes enough for about six hamburger-size cakes or 15 to 18 hors d'ouvres.

A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.