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RECIPE

Serves 3 generously

A CookTale

For a change of pace, Crab Cakes made with Lump Crab Meat is a treat. It’s expensive, averaging $24 a tin, so it’s certainly not a weekly event nor should it be. Add a sauce of Mustard Mayonnaise, and on my plate, medium spicy Kim Chi. Cathie had Brussels Sprouts with hers. Terrific dinner.

INGREDIENTS

1 lb Lump Crab Meat
8 Saltine crackers
1 Egg beaten
2 TB Mayonnaise
1 tsp Mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay Seasoning
Sea Salt to taste

METHOD

1. Carefully check the Crab Meat and remove any cartilage. Put in a bowl & set it aside.

2. Crush the Saltine crackers very fine & mix with all the other ingredients. Gently fold in the Crab. Only mix enough to combine ingredients. You don’t want to break up the Crab. Shape into 5 or 6 Crab Cakes, and refrigerate on a baking sheet for at least 1 hour.

3. Heat the oven to 400 degrees. Add the baking sheet, & bake until the Crab Cakes are golden brown on each side. This will take 12 to 15 minutes on one side & 10 minutes on the other.

4. While they’re baking, make the sauce with 1/3 cup of Mayonnaise, 1 TB of Dijon Mustard & a TB of Sour Cream well whisked together.

(The KimChi was pre-prepared & purchased at a fine food store.)

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