PrincessMushroom posted this Drink 9 months ago.
Prep time:
Cook time:
Yields:
Additional information:
I got this recipe from Food & Wine's top 20 recipes of all time, and I wanted to write them down before my mom threw away the pamphlet.
In a medium bowl, combine the mayonnaise, minced onion, eggs. Worcestershire sauce, dry mustard, salt and cayenne. Fold the crabmeat into the mayonnaise and egg mixture, followed by 1/4 cup of the cracker crumbs. Shape the crab meat mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining 3/4 cup of cracker crumbs and transfer the cakes to a baking sheet lined with wax paper.
In a large skillet, melt 1 Tablespoon of the butter in 2 Tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp: 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 Tablespoon of butter and 2 Tablespoons of oil.
Serve the crab cakes with lemon wedges.