May 8, 2009
The delicate flavor of these crab cakes with their tender fresh crab insides and a fried crunchy crust is delectable. While some may not view crab cakes as traditional Southern food, my mom served them often when I was growing up in Alabama. This recipe makes a tasty crab cake just like I remember my mom making.
Southern Crab Cakes Recipe
Yield: 4 servings
- 2 (6-1/2 oz.) cans crab meat or 3/4 lb. fresh crab meat (about 2-1/2 cups)
- 2 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- Dash of hot pepper sauce (Tabasco)
- 4 green onions, chopped
- 2 tablespoons dry mustard
- Salt and freshly ground pepper to taste
- 2 egg whites
- 1 cup cracker crumbs
- Olive oil non-stick spray
1. Drain crab meat and flake with a fork, picking out any shell or cartilage.
2. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper sauce, green onions, dry mustard, pepper and salt.
3. Blend in the egg whites.
4. Using hands, shape into 4 cakes about 4 inches across.
5. Place cracker crumbs on a plate and season with salt and pepper.
6. Roll crab cakes in crumbs, making sure both sides are coated.
7. Heat a nonstick skillet on medium heat. Spray with non-stick olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes or until golden brown on both sides.
8. Serve with Mom's Famous Cole Slaw.