"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Robert Duvall's Mother's Crab Cakes (From OPRAH'S Show) Recipe

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This recipe for Robert Duvall's Mother's Crab Cakes (From OPRAH'S Show), by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Vinson
Added: Sunday, August 23, 2009


1 lb. crab meat (Jumbo, lump or back-fin. The jumbo is best for large patties but not good for tiny ones. The back-fin is good for both.)
2 heaping tbsp. of mayonnaise
2 eggs, lightly beaten
1/2 tsp. Worcestershire Sauce
1/2 tsp. cayenne pepper
1/4 tsp. salt
1/2 small onion, grated
1/2 tbsp.mustard powder
18 Ritz crackers crumbled

Combine all ingredients except the crackers. Add cracker crumbs in as close to sautéing as possible so that they don't get too moist from the other ingredients. Form into patties, the size of hamburger patties or hors d`oeuvres size, depending on how they will be served.
Saute in frying pan on a med-to-high heat in butter, ten minutes a side. Make sure that it is crispy outside but moist and juicy inside.
The above recipe makes enough for about 6 hamburger size cakes or 15-18 hors d`oeuvres.
A simple tartar sauce to accompany the crab cakes: Mayo, grated onion, lemon juice (eye the proportions)




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