Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 lb. | Crab Claw Meat |
| 2 | Eggs |
| 2 Tbsp | Mayonnaise |
| 1 Tbsp | Horseradish |
| 1 Tbsp | Chopped Parsley |
| dash | Tobasco Sauce |
| 1/4 Tsp | Salt |
| 1/8 Tsp | Pepper |
| Fine Cracker Crumbs |
Instructions
- Prepare the Cracker Crumbs: Roll out crackers into fine crumbs. Place the crumbs on a plate or shallow dish.
- Combine Ingredients: In a medium bowl, gently combine the crab meat, eggs, mayonnaise, horseradish, parsley, Tabasco sauce, salt, and pepper. Be careful not to overmix, as this can make the crab cakes tough.
- Form the Crab Cakes: Shape the crab mixture into cakes. The size is up to you, but they are typically about 1/2 to 3/4 inch thick and 2-3 inches in diameter.
- Coat with Crumbs: Gently pat each crab cake into the cracker crumbs, coating both sides lightly.
- Fry the Crab Cakes: Heat a large skillet over medium-high heat. Add enough oil (vegetable, canola, or another high-heat oil) or butter to coat the bottom of the pan. Once hot, carefully place the crab cakes in the skillet, leaving some space between them.
- Cook: Fry for about 3-5 minutes per side, or until golden brown and heated through. The internal temperature should reach 145°F (63°C).
- Drain and Serve: Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately.
