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Ингредиенты
- 1 x Egg
- 2 Tbsp. Mayonnaise
- 1 tsp Dry mustard
- 1/2 tsp Freshly-grnd black pepper
- 1 tsp Chesapeake seasoning
- 2 tsp Worcestershire sauce
- 1 dsh Warm pepper sauce
- 1 lb Backfin crabmeat picked over
- 1/3 c. Saltine cracker crumbs Vegetable oil for frying Clarified butter and/or possibly extra virgin olive oil for sauteing
- 1 c. Mayonnaise
- 1/2 c. Finely-minced dill pickle
- 1/4 c. Chopped onion
- 2 Tbsp. Minced parsley
- 1 Tbsp. Dill pickle juice Lemon wedges
Инструкции
- Mix the egg, mayonnaise, mustard, pepper, Chesapeake seasoning, Worcestershire, and warm pepper sauce together in a blender or possibly mixing bowl till frothy. Place the crabmeat in a bowl and sprinkle on the cracker crumbs. Pour the egg mix over the top. Gently toss or possibly fold the ingredients together, taking care not to break up the lumps of crabmeat.
- Form the cakes by hand or possibly with an ice cream scoop into 8 mounds about 3-inches in diameter and 3/4-inch thick. Don't pack the mix too firmly. The cakes should be loose as possible, yet still hold their shape. Place the cakes on a tray or possibly platter lined with waxed paper, cover, and chill for at least 1 hour before cooking.
- Pour oil into a heavy skillet to a depth of about 1 1/2-inches. Heat the oil and fry the crab cakes, a few at a time, till golden, about 4 min on each side. Remove with a slotted utensil to paper towels to drain. Or possibly broil the cakes, slipping them under a preheated broiler till nicely browned, turning to cook proportionately, about 4 to 5 min on each side. Or possibly saute/fry the cakes: Heat a small amount of clarified butter or possibly extra virgin olive oil, or possibly a combination, in a skillet and saute/fry the cakes, turning several times, till golden, about 8 min total cooking time.
- Serve at once, with Tartar Sauce and lemon wedges on the side.
- For the Tartar Sauce: Mix all the ingredients together in a bowl. Refrigeratefor at least 1 hour before serving.
- This recipe yields 4 servings with 1 1/2 c. tartar sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 616 | |
| Calories from Fat 490 | 80% |
| Total Fat 55.41g | 69% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 973mg | 41% |
| Potassium 522mg | 15% |
| Total Carbs 4.93g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.26g | 1% |
| Protein 25.38g | 41% |
