Mike’s Maine Crab Cakes
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! :)
READY IN: 45mins
YIELD: 16 3-ounce crab cakes
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 1 1⁄2
- 3⁄4
- 3⁄4
- 3⁄4
- 1 1⁄2cups mayonnaise
- 3⁄4teaspoon dry mustard
- 3⁄4teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 1
- 2 1⁄2cups saltine crumbs, divided
- 2
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DIRECTIONS
- 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.
- Serve.
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