Red Dirt Farm and Studio

Hi Y’all – I’d love to take credit for this recipe but, I can’t.  It comes from Andrew Zimmern.

What I like about it, is exactly what he says he likes about it – not a lot of filler or extra ingredients.  This allows the crab to really be the star of this recipe.

Anyway on to the recipe.

1/2 cup mayonnaise (I use less – maybe 1/4 cup – ‘ cause my honey doesn’t like mayo)

1 large egg, beaten (fresh, from the Cottage Roadside Stand, of course.)

1 Tablespoon Dijon mustard

1 Tablespoon Worcestershire sauce

1/2 teaspoon hot sauce (I use more ’cause we like heat)

1 pound jumbo lump crab meat, picked over

20 saltine crackers, finely crushed

1/4 cup canola oil

lemon wedges, for serving

Instructions:

In a small bowl, whisk the mayo and the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs.  Gently fold in the mayonnaise mixture.

 Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3 cup mounds: lightly pack into 8 patties, about 1 1/2 inches thick.

 In a large skillet, heat the oil until shimmering.  Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.  Transfer the crab cakes to plates and serve with lemon wedges.

This recipe is so easy and with just a few simple ingredients, but so enjoyable!

Oh yummy!  I hope you too will enjoy these.

xo

Kim