Crab Cakes

Ok, so this came from the lid of the container of crab meat (Harbor Gourmet), but it made some excellent, basic cakes. We broil instead of fry.

Ingredients

16 oz crabmeat (backfin or lump)
2 eggs, beaten
4 Tablespoons mayonnaise
1 1/3 teaspoon Old Bay seasoning.
1/3 teaspoon cayenne pepper
1 1/3 teaspoon yellow mustard
2/3 cup crushed craskers
1 1/3 teaspoon chopped parsley

Directions

Pick through all the crabmeat to get any hidden shells or particles. This is a yucky process, but you have to do it. Suck it up. While you're doing it, think to yourself how much your crab meat cost per pound and how ground beef costs four to ten times less and you don't have to pick through it. But then again, if you were using ground beef, you wouldn't be using this recipe...

Mix all the other ingredients together. Then gently blend in the crab cakes. Form into cakes. Cover loosely with wax paper and refrigerate for at least one hour before cooking. Either pan fry in oil/butter until golden brown (4-5 minutes), or broil until done. If you broil it, err on the short side, not the long side, because if you overdo it, it will be quite dry, and you'll be irritated at how much money and time you just spent on dry crab cakes....

Jim Plank

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