| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Meats, Vegetables |
English |
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 3 |
tb |
Mayonnaise |
| 1 1/2 |
ts |
English-style dry mustard; or to taste |
| 1/4 |
c |
Chopped drained bottled pimiento |
| 3 |
tb |
Minced fresh parsley leaves |
| 1 |
ts |
Old Bay Seasoning; (available at fish |
|
|
; markets and |
|
|
; somesupermarkets) |
|
|
; if desired |
| 1 |
ts |
Worcestershire sauce |
| 2 |
ds |
Tabasco; or to taste |
| 1/4 |
ts |
Black pepper; or to taste |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Backfin or lump crab meat; picked over |
| 3/4 |
c |
Finely crushed Saltines; (about 20 crackers) |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Unsalted butter |
|
|
Lemon wedges as an accompaniment |
INSTRUCTIONS
In a large bowl whisk together the egg, the mayonnaise, the mustard,
the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire
sauce, the Tabasco, the pepper, and the salt, add the crab meat and
1/4 cup of the Saltines, and toss the mixture gently. Spread the
remaining 1/2 cup Saltines on a plate, form the crab mixture with a
1/3-cup measure gently into eight 3/4-inch-thick patties, and coat
the top and bottoms of each patty carefully with the Saltines,
transferring the crab cakes as they are formed to a sheet of wax
paper. In a large skillet heat the oil and the butter over moderately
high heat until the foam subsides and in the fat saute the crab
cakes, in batches if necessary, for 1 to 2 minutes on each side, or
until they are golden, transferring them as they are cooked to a
heated platter. Serve the crab cakes with the lemon wedges.
Serves 8 as a first course.
Gourmet November 1991
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