Crab Cakes

[Dave the Cook]

Crab Cakes

Not the elegant simplicity of the very best crabcakes, but a good, slightly spicy variation. Great if you can't find or can't afford the very best lump crabmeat, because the seasonings not only create a fairly authentic Maryland version, but the preparation covers up for less than perfect crab meat. This was the situation when I devised this recipe for a niece's rehearsal dinner, and I had to make 96 of these things.

This recipe makes 16 2-1/2 ounce cakes.

• 9 slices white sandwich bread
  
• 2 lb blue crab meat, picked over for shells
  
• 1 c milk
  
• 2 T mayonnaise
  
• 2 tsp Dijon-style mustard
  
• 2 tsp Old Bay seasoning
  
• 2 tsp baking powder
  
• 2 eggs, beaten lightly
  
• 2 T chopped parsley
  
• 1/2 tsp Worcestershire sauce
  
• juice of 1/2 lemon
  
• salt and pepper
  
• vegetable oil for frying
  

1. Put the four slices of bread in a bowl, pour milk over it, and let soak 15 minutes.

2.Take the other five slices of bread, tear into pieces and process to crumbs in a food processor or blender.

3. Squeeze bread until almost dry. Transfer to a large bowl and break it into bits with two forks.

4. Add crab meat, mayo, mustard, Old Bay, baking powder and parsley. Stir until well mixed.

5. Combine eggs, Worcestershire sauce, lemon juice and a littel salt and pepper. Add to bowl and stir to combine.

6. Divide mixture into 16 parts and shape into cakes about 1/2-inch thick. Work gently, or cakes will be too dense. At this point, cakes may be covered tightly and refrigerated for up to four hours. They need to be refrigerated at least 20 minutes.

7. Dip cakes into bread crumbs and pat gently to make crumbs adhere.

8. In a large frying pan, heat 1/8 inch of oil over medium-high heat. Fry cakes in batches until golden, about 2 minutes per side. They will hold in a 170 F oven for a little while, but serve as soon as possible.

Keywords: Appetizer, Seafood, Intermediate, American

( RG149 )