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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c. mayonnaise
1 large egg, lightly beaten
1 T. Dijon mustard
1 T. Worcestershire sauce
1/2 tsp. hot sauce
1 lb. lump crabmeat, drained
1 c. crushed saltines (about 20 crackers)
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Directions: |
Directions:Stir together first 5 ingredients. Fold in crabmeat and saltines. Let stand 3 minutes. Shape mixture into 8 patties. Place on a wax paper-lined baking sheet. Cover and Chill for 1 hour.
Fry crab cakes in batches in hot oil or butter, in a large skillet over medium high-heat 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with mustard sauce and lemon wedges.
Note: To saute crab cakes, cook in 3 T butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:Prep 15 minutes, Chill 1 houre, Fry: 16 minutes |
Personal
Notes: |
Personal
Notes: Serve these with Mustard Sauce. Delicious!
Fran and John Krause have spent a lot of time on the Delaware shore where John grew up. They have a home at Bethany Beach where they enjoy time with family. When any of us visit, we go to restaurants where we can crack fresh crab s or enjoy crabcakes that are almost as good as these. Quality crab meat is the key.
When Laura Lombardo got married in the Outer Banks, Fran fixed these for about 18 family members one night prior to the wedding.
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This recipe for Faidley's Crab Cakes is from