Prep 25 mins
Cook 1 hr 16 mins
These spicy crab cakes are the perfect party snack. They're also terrific as a main course. Recipe adapted from Louis's Restaurant & Bar, Charleston, SC. COOKS NOTE: Please, do not use Miracle Whip, eek!!! *NOTE* This recipe was adopted in the whirl wind adoption in September of 2006. I have nt had the opportunity to make this recipe, but as soon as I do I will update!
- 236.59 ml best quality mayonnaise
- 1 egg white
- 1.23 ml cayenne pepper
- 1.23 ml seafood seasoning
- 1.23 ml Coleman's dry mustard or 1.23 ml spicy Dijon mustard
- 29.58 ml fresh lemon juice
- 44.37 ml extra fine cracker meal
- 453.59 g large lump crabmeat, gently picked over to remove any shell without breaking up the big pieces of crab
- 354.88 ml fresh white breadcrumbs, made in a food processor from plain grocery-store fresh white bread, crusts cut off
- 59.14 ml peanut oil
- 29.58 ml unsalted butter
- Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
- Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
- Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
- When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
- Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
- When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
- Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
- NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.
This crab cakes were very good and so easy to prepare;I used only 2 tblsp of canola oil and it worked perfect. I made these for Photo Tag. Thanks for posting, Sage/Rita