Crab Cakes

Name: Crab Cakes
Cuisine: American
Ingredients: 1 pound (about 2½ cups) flaked crab meat, picked over; 1 small onion, finely chopped (about ¾ cup); 1 teaspoon dry mustard; ¼ teaspoon cayenne pepper; ¼ cup homemade Mayonnaise; 1 egg, beaten with 3 tablespoons heavy cream; 1 egg, beaten with 3 tablespoons heavy cream; ¼ cup fresh bread or cracker crumbs; ¼ cup fresh bread or cracker crumbs; Vegetable oil; 1 cup dried bread crumbs

Preparation info

Makes
8
crab cakes

Difficulty
Easy

Appears in

Glorious American Food

By Christopher Idone

Published 1985

About

Crab cakes, a variation on croquettes, make a very pleasant meal. They join the common ranks of lobster salad and oysters just slapped on a hamburger bun. The perpetual accompaniment is little paper cups of creamy cole slaw and tartar sauce.

Ingredients

The Crab Cakes

1 pound (about 2½ cups) flaked crab meat, picked over
1 small onion, finely chopped

Americas
United States
Fish course
Starter
Pescatarian

Method

In a bowl, combine all of the crab cake ingredients and shape into 8 cakes.

In a heavy skillet, heat 1 inch of oil over moderately high heat.

Lightly coat the cakes in the dried bread crumbs and fry in the hot oil until golden brown.

Serve with Tartar Sauce.