Gertie's Crab Cakes
 
Recipe By : Home Cookin 4.8 (http://www.mountain-software.com) 
Serving Size : 4 Preparation Time :0:00 
Categories : Cakes 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
1   egg
2 Tbsp  Mayonnaise
1 tsp  Dry mustard
1/2 tsp  Freshly ground black
  pepper
1 tsp  Chesapeake seasoning
2 tsp  Worcestershire sauce
dash  Hot pepper sauce
1 lb.  Backfin crabmeat, picked
  over
1/3 cup  Saltine cracker crumbs
  vegetable oil, for frying
  optional
  clarified butter and/or
  olive oil, for sauteing
  tartar Sauce
  accompaniment Lemon wedges
 
Mix the egg, mayonnaise, mustard, pepper, Chesapeake seasoning, 
Worcestershire, and hot pepper sauce together in a blender or mixing 
bowl until frothy. Place the crabmeat in a bowl and sprinkle on the 
cracker crumbs. Pour the egg mixture over the top. Gently toss or fold 
the ingredients together, taking care not to break up the lumps of 
crabmeat. Form the cakes by hand or with an ice cream scoop into 8 
mounds about 3-inches in diameter and 3/4-inch thick. Do not pack the 
mixture too firmly. The cakes should be loose as possible, yet still 
hold their shape. Place the cakes on a tray or platter lined with 
waxed paper, cover, and refrigerate for at least 1 hour before cooking. 
Pour oil into a heavy skillet to a depth of about 1 1/2-inches. Heat 
the oil and fry the crab cakes, a few at a time, until golden brown, 
about 4 minutes on each side. Remove with a slotted utensil to paper 
towels to drain. Or broil the cakes: slip them under a preheated 
broiler until nicely browned, turning to cook evenly, about 4 to 5 
minutes on each side. Or saute the cake: Heat a small amount of 
clarified butter or olive oil, or a combination, in a skillet and 
saute the cakes, turning several times, until golden brown, about 8 
minutes total cooking time. 
Serve at once, with Tartar sauce and lemon wedges on the side. 
Yield: 4 servings 
Recipe courtesy of John Shields, "Chesapeake Bay Cooking" 
- - - - - - - - - - - - - - - - - - 
 
* Exported from Mastercook * 
 
 
(ID: 79896) Mirror: rec.food.recipes: Fri, Dec 13, 2002


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