- 1 egg
- 2 tablespoons mayonnaise
- 1/2 teaspoon black pepper
- 1 teaspoon dry mustard
- 2 teaspoons worcestershire sauce
- 1 teaspoon old bay
- 1 dash tabasco
- 1 pound backfin crab meat
- 1/3 cup saltine style cracker crumbs
- Butter or vegetable oil for frying
- Tartar sauce or lemon if desired
Mix the egg, mayo, mustard, pepper, Old Bay, Worcestershire and Tabasco together in a mixing bowl until well blended.
Place the crabmeat in a bowl and gently mix with the cracker crumbs.
: Pour egg mixture over the crab and mix well taking care to keep the crab lumps
Form the cakes with your hands about 3 inches in diameter and less than 1 inch in height. The cakes should not be packed too tightly, just enough to hold their shape.
Place the cakes on a platter or tray lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
Put the oil or butter in a frying pan on medium-high just enough to have a slight sizzle and fry the cakes a few at a time until golden brown, about 4 mins per side. Remove with a slotted spatula and place on a paper towel.
Serve at once with the tartar sauce and lemon and be sure to say something about how the Patriots will be wicked smaht this season.
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