Crab Cakes
This is an Andrew Zimmern recipe from Food & Wine and it is perfect as it is. I love these crab cakes with a little of the Coconut Mango Pepper sauce from Fresh Market or on a bun with tarter!
Ingredients:
16oz lump crab meat
1/2 cup mayo
1 egg
1 tablespoon dijon mustard
1 tablespoon Worcestershire
1/2 teaspoon hot sauce
20 saltine crackers, crushed
1/4 cup olive oil
Preparation:
Mix together mayo, egg, dijon mustard, hot sauce, and worcestershire.
Add in crab and crackers and mix lightly but well.
Form mix into 8 patties.
Add oil to a pan and heat to medium high.
Cook crab cakes about 3 minutes per side.
1/2 teaspoon hot sauce
20 saltine crackers, crushed
1/4 cup olive oil
Preparation:
Mix together mayo, egg, dijon mustard, hot sauce, and worcestershire.
Add in crab and crackers and mix lightly but well.
Form mix into 8 patties.
Add oil to a pan and heat to medium high.
Cook crab cakes about 3 minutes per side.
