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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: SSMNITA@aol.com
Servings: 4
1 cup cracker meal made from Saltine Crackers crumbled finely with rolling pin in zip bag, or in food processor
1 egg, beaten
½ cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 fresh lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
several drops Worcestershire sauce
several drops hot pepper sauce, optional
2 tablespoons mayonnaise or ranch dressing
Peanut oil, for frying
Red Pepper Sauce, or use store-bought Crosse & Blackwell Seafood Sauce:
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared
roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
½ cup prepared chili sauce
Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add ½-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
For red pepper sauce (unless using bought Crosse & Blackwell Seafood Sauce), combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
Serve crab cakes with sauce and lemon wedges.