Let Them Eat Crab Cakes!

This recipe came to me from my friend Hollis. I call these “summer” crab cakes because the recipe calls for fresh corn. They can be put together in advance and take about 10 minutes to cook. No question about it – they are the best crab cakes ever!

  • 1 pound crabmeat*
  • 1 cup fresh cooked corn
  • 1/2 cup red onion, diced
  • 1/2 cup red pepper, diced
  • 1/2 cup celery, diced
  • 1/2 cup mayonnaise
  • 1/2 teaspoon dry mustard
  • pinch cayenne pepper
  • salt & pepper
  • 1 egg, lightly beaten
  • 1 1/4 cup unsalted saltine crackers, crushed into crumbs

1. Combine the crab, corn, red pepper, celery in a bowl.

2. In a separate bowl, mix the mayonnaise, dry mustard, and cayenne, add it to the crab mixture.

3. Fold in beaten egg, then add 1/4 cup of the crushed crackers.

4. Form into 8 patties, and roll in remaining cracker crumbs. Chill for an hour.

5. Sautee in butter and a healthy splash of olive oil over medium high heat for 5 minutes on each side. Serves four.

(* A note on the crabmeat – you can use fresh crab for this recipe or refrigerated, canned pasteurized crabmeat – lump, backfin, or claw meat. Do NOT use the canned crab located between the tuna and the sardines in your local supermarket.)

 

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3 Responses to Let Them Eat Crab Cakes!

  1. Paul Zdepski says:

    Got it! Currently on my desktop called: Crabcakes_JoeWilliams.txt

  2. Paul Zdepski says:

    OOOPPS… Gotta Change that To TINA!!!

  3. Tina says:

    Yes, yes you do!

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