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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Based on a recipe from Guy Fieri’s book, Diners, Drive-ins and Dives: an All-American Road Trip…With Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: “These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down.” I haven’t tried this yet, although I am planning a trip up the road to Gardiner soon! :) Ingredients:
1 1/2 lbs fresh crabmeat, picked over for shells |
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, thawed |
3/4 cup red bell pepper, diced |
3/4 cup celery, chopped |
3/4 cup yellow onion, finely chopped |
1 1/2 cups mayonnaise |
3/4 teaspoon dry mustard |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 large egg, lightly beaten |
2 1/2 cups saltine crumbs, divided |
2 tablespoons unsalted butter, plus more as needed |
Directions:
1. In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
2. Gently fold in the beaten egg and 1 1/2 cups of the cracker crumbs, taking care not to overwork the mixture.
3. Place remaining 1 cup crumbs on plate or shallow bowl.
4. Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
5. Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
6. Serve.
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