Best Ever Crab Cakes

"These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favourite mustard sauce."

Mhmmm... Crab cake. A variety of the fishcake, mostly eaten in the USA - they are most popular in the Mid-Atlantic and South Atlantic states.

These lovely delights are best served with mustard sauce.

Find out how to make Crab cakes:

• 1 egg
• 3 tablespoons mayonnaise
• 4 teaspoons lemon juice
• ⅛ teaspoon red pepper flakes
• 1 teaspoon dried tarragon
• 1 tablespoon minced green onions
• 230g ounces crabmeat
• ½ cup crushed buttery round crackers
• 1 tablespoon butter

 

METHOD:

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
2. Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

 

All Recipes, July 2005

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