Prep 30 mins
Cook 15 mins
Based on a recipe from Guy Fieri’s book, Diners, Drive-ins and Dives: an All-American Road Trip…With Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: “These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down.” I haven’t tried this yet, although I am planning a trip up the road to Gardiner soon! :)
- 680.38 g fresh crabmeat, picked over for shells
- 354.88 ml fresh corn or 354.88 ml frozen corn, thawed
- 177.44 ml red bell pepper, diced
- 177.44 ml celery, chopped
- 177.44 ml yellow onion, finely chopped
- 354.88 ml mayonnaise
- 3.69 ml dry mustard
- 3.69 ml salt
- 2.46 ml fresh ground black pepper
- 1 large egg, lightly beaten
- 591.47 ml saltine crumbs, divided
- 29.58 ml unsalted butter, plus more as needed
- In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
- Gently fold in the beaten egg and 1 ½ cups of the cracker crumbs, taking care not to overwork the mixture.
- Place remaining 1 cup crumbs on plate or shallow bowl.
- Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
- Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
Very good tasting crab cakes. I browned them and then finished them off in the oven as I needed the burner for other items. Made for Australian/New Zealand > RECIPE SWAP #42 - July 2010.