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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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In Louisiana, most dishes include plenty of fresh garlic, dry mustard, and cayenne pepper for Creole flavor. Heavy cream adds richness (because no Louisiana dish isn’t rich). You need to start with a large dose of good quality lump crabmeat and keep the binder to a minimum. Saltines add more flavor than other binders and won’t make the crab cakes pasty. This recipe was adapted from Cook's Country Magazine. Ingredients:
2 teaspoons olive oil |
1 small onion, diced |
1/2 green bell pepper, diced |
1 celery rib, diced |
1 tablespoon garlic, minced |
1 cup cracker, crushed (saltines) |
1/4 cup mayonnaise |
1 large egg |
2 tablespoons heavy cream |
1 tablespoon dry mustard |
1 tablespoon worcestershire sauce |
1/2 teaspoon old bay seasoning |
1/4 teaspoon cayenne pepper |
3 (4 1/4 ounce) cans lump crabmeat |
1/2 cup cracker, crushed (saltines) |
3 tablespoons olive oil |
Directions:
1. Heat 2 teaspoons oil in medium skillet over medium heat. Add onion, bell pepper, celery, and garlic and cook until soft, about 5 minutes. Transfer to plate and refrigerate 5 minutes.
2. Meanwhile, add remaining ingredients except for the crabmeat, other portion of saltines, and oil. Add the cooled vegetables then gently fold in crabmeat, being careful not to break up large pieces of crab.
3. Divide into 12 portions and shape each into 11/4-inch-thick cake and about the shape of your palms. Transfer to plate, cover, and refrigerate until well chilled, at least 30 minutes or up to 1 day.
4. Heat remaining oil in a large nonstick skillet over medium-high heat. Dredge crab cakes in remaining cracker crumbs and press to adhere crumbs to cakes (coat with crumbs at a time, and cook about 3 per batch in the oil). Gently and carefully place the cakes into the hot oil. Cook until well browned on both sides, about 5 minutes per side (turn cakes gently using two spatulas so as they won't break apart).
5. Transfer to plate lined with paper towels to drain excess oil. Repeat with remaining cakes, adding more oil to the pan as necessary. Serve immediately with lemon wedges.
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