Crabby Crab Cakes

Recipe by rwwest
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
  • Cover; and put in freezer for 5 minutes.
  • Shape mixture into 4 hamburger-shaped patties.
  • Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
  • Put flour for dredging in a bowl.
  • Combine oil and butter in 12-inch skillet, and turn heat to medium.
  • When butter melts and its foam subsides, gently dredge a crab cake in flour.
  • Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
  • Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
  • Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.
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