Mrs. Duvall's Crab Cakes

Recipe by Caroline Cooks
READY IN: 35mins




  • In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
  • Fold in crabmeat and 1/4 cup of cracker crumbs.
  • Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
  • Refrigerate for at least 2 hours or overnight to "set" cakes.
  • *About 10 minutes before cooking cakes,* MAKE SAUCE.
  • Heat oil in small heavy sauce pan over medium-low heat.
  • Add chives and garlic; sauté until tender, about 3 minutes.
  • Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
  • Remove from heat, cover and keep warm over hot water.
  • MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
  • When ready to serve:
  • In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
  • When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
  • Drain crab cakes on paper towels; then keep warm in a low oven.
  • Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
  • Serve with lemon wedges and Garlic-Chili Sauce.