Ingredients
-
1
-
1
-
1/4
-
1/4
-
1/4
-
2
-
3
-
1
-
1 1/2
-
1/4
-
2
-
-
-
-
Directions
Mcclellanville Lump Crab Cakes, These spicy crab cakes are the perfect party snack They’re also terrific as a main course Recipe adapted from Louis’s Restaurant & Bar, Charleston, SC COOKS NOTE: Please, do not use Miracle Whip, eek!!! *NOTE* This recipe was adopted in the whirl wind adoption in September of 2006 I have nt had the opportunity to make this recipe, but as soon as I do I will update!, This crab cakes were very good and so easy to prepare;used only 2 tblsp of canola oil and it worked perfect I made these for Photo Tag Thanks for posting, Sage/Rita
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Steps
|
1
Done
|
Whisk the Mayonnaise and Egg White Together in a Small Bowl Until Well Blended. Add the Cayenne Pepper, Seafood Seasoning, Dry Mustard, Lemon Juice, and Cracker Meal and Whisk Until Well Blended. Carefully Fold in the Crabmeat. |
|
2
Done
|
Divide the Mixture Into 6 Equal Parts of 4 Ounces Each, (or 12 Equal Parts of 2 Ounces Each), and Gently Pat Them Into the Round Shapes of Crab Cakes. |
|
3
Done
|
Gently Coat the Cakes With the Fresh Breadcrumbs. Place Them on a Platter Lined With Wax Paper, Cover With Plastic Wrap, and Refrigerate Them For 1 Hour or Until Ready to Cook. |
|
4
Done
|
When Ready to Serve, Heat the Oil and Butter in a Heavy-Bottomed Saut Pan Over Medium-High Heat. Saut the 4 Ounce Crab Cakes For 1 Minute and 45 Seconds on Each Side, Turning Once. |
|
5
Done
|
Saut the 2 Ounce Crab Cakes For 1 Minute and 15 Seconds on Each Side, Turning Once. the Crab Cakes Will Be Nicely Browned on the Outside, but Still Very Moist and Creamy on the Inside. |
|
6
Done
|
When Cooked, Remove the Crab Cakes from the Pan and Drain Them Briefly on Paper Towels. |
|
7
Done
|
Serve Immediately or Keep Warm in a 200 F Oven For Up to 15 Minutes. If the Crab Cakes Stay in the Oven Longer, They Will Dry Out. |
|
8
Done
|
Note: Using Extra Fine Cracker Meal Is the Secret to the Creamy Texture of These Cakes. |
