ROBERT DUVALL'S MOTHER'S CRAB CAKES
Combine all ingredients except the crackers.
Add cracker crumbs in as close to sautéeing
as possible so that they don't get too
moist from the other ingredients.
- 1 pound crab meat: jumbo, lump or back-fin.
(The jumbo is best for large patties, but not good for tiny ones.
The back-fin is good for both.)
- 2 heaping tablespoons mayonnaise
- 2 eggs, lightly beaten
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 small onion, grated
- 1/2 tablespoon mustard powder
- 18 Ritz crackers, crumbled
Form into patties the size of hamburger patties or hor d'euvres-size,
depending on how they will be served.
Sauté in frying pan on a medium-to-high heat in butter,
10 minutes a side. Make sure the crab cake is crispy outside but moist
and juicy inside.
The above recipe makes enough for about six hamburger-sized cakes or
15-18 hors d'euvres.
A simple tartar sauce to accompany the crab cakes:
Mayonnaise, grated onion, lemon juice (eye the proportions).