Happy Appy Crabby Cakes
Makes 8 cakes
Ingredients:
1 cup Cooking Oil (Crisco, Olive Oil, Butter)
2 c claw crab meat
1 medium sized egg
2 tablespoons mayonnaise
1-2 squirts of Lemon Juice
2 teaspoons Worcheshire sauce
1 teaspoon of dry ground mustard
1 teaspoon paprika
1 1/2 c bread crumbs
Salt and Pepper to taste
Prepare the Crabby Cakes:
Drain the crab meat. In a large bowl, combine all of the ingredients except the bread crumbs. Mix well. Determine the "wetness" of the mixture, and add enough breadcrumbs so that the mixture is sticky but not wet - Approx 1 cup breadcrumbs. Reserve the remaining 1/2 cup breadcrumbs on a flat plate.
In a skillet or omelet pan, heat the oil, about 1/2". Do not let it smoke. I use a combination of olive oil, butter, and a little crisco.
Form the Crabby Cakes:
Use a tablespoon to scoop the crabmeat, then roll gently into a ball. In the reserved breadcrumbs (on a plate), Gently press the crab ball into a patty shape. Press both sides into the crumbs to coat lightly.
Cook the Crabby Cakes:
Brown both sides in the oil. I usually have to add another 2" of oil after the first 4 - 6 crab cakes.
Serve the Crabby Cakes:
With tarter sauce. Homemade is easy - Combine in small bowl or jar: 1 cup mayo, 1 tablespoon sweet relish, and a dash of worchestshire sauce. Mix well.
Enjoy!
