Mrs. DuvallS Crab Cakes

4.9(10)

by Food Network·published 2016-11-19

Appetizer

Servings

4 servings

Total time

—

Calories / serving

479 kcal

Ingredients (12)

serves

Instructions (2 steps)

01In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
02In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

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Not rich — missing servings, total time, or calories.