Classic Crab Cakes
November 16, 2011
"I like crab cakes, not crab and bread cakes-there needs to be just enough binder to hold the crab together. use jumbo lump or lump crabmeat, be sure to keep the crab very cold since it spoils easily, and carefully pick through the meat to remove any bits of shell. Serves 4-6 as main course, or makes 24 bite size hors d'oeuvres. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
- Serving Size: 1 (423.3 g)
- Calories 393
- Total Fat - 19.6 g
- Saturated Fat - 3 g
- Cholesterol - 140.1 mg
- Sodium - 596.9 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 7.7 g
- Sugars - 8.2 g
- Protein - 30.7 g
- Calcium - 152.7 mg
- Iron - 2.9 mg
- Vitamin C - 144.9 mg
- Thiamin - 0.2 mg
Line a plate with paper towels, place by cook top.
In a bowl, combine breadcrumbs, crab, egg, mayo, lemon zest, Worcestershire, hot sauce, salt & pepper. (The mixture will be slightly wet.)
Form into cakes, use about 1/4 c for large cakes or 1 T for hors d'oueuvres.
Place on a baking sheet and refrigerate to chill and set, about 30 minutes.
Heat the oil in lg skillet over medium heat.
Using an offset spatula, gently slip in the chilled cakes, in batches, in the oil.
Cook until golden brown, about 5 minutes per side for large cakes, or 1-2 minutes per side for small bites.
Remove from skillet, transfer to prepared plate to drain. Serve hot with lemon wedges
Tips & Variations
No special items needed.