A savory recipe for Wanchese-style crab cakes, featuring flaked crabmeat bound with cracker crumbs and seasoned with onion, Worcestershire, and hot pepper sauce. Fried to a perfect golden brown.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Crab Cakes: | |
| 1 lb | Crabmeat, flaked |
| 1/4 cup | Cracker Crumbs |
| 1 | Large Egg, beaten |
| 2 tbsp | Minced Onion |
| 2 tbsp | Mayonnaise |
| 1 tbsp | Worcestershire Sauce |
| 1 tbsp | Prepared Mustard |
| 3/4 to 1 1/2 tsp | Hot Pepper Sauce |
| 1 tsp | Salt |
| For Coating & Frying: | |
| Approx. 1 cup | Cracker Crumbs |
| As Needed | Oil for frying |
Instructions
- In a medium bowl, gently combine the flaked crabmeat, 1/4 cup of cracker crumbs, beaten egg, minced onion, mayonnaise, Worcestershire sauce, prepared mustard, hot pepper sauce, and salt. Mix with a fork until just combined, being careful not to overwork the mixture.
- Shape the mixture into 6 patties, about 3 inches in diameter.
- Place the additional cracker crumbs for coating on a plate or in a shallow dish.
- Carefully coat each patty on both sides with the cracker crumbs.
- In a large skillet, heat about 1/4 inch of oil over medium-high heat.
- Carefully place the crab cakes in the hot oil and fry until golden brown, about 3 minutes per side.
- Remove the crab cakes from the skillet and drain them on a paper towel-lined plate. Serve hot.
Servings
Makes 6 Crab Cakes
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