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Faidley's Crab Cakes

Yield 8 servings
If you prefer a spicier crab cake, you may add finely chopped bell pepper, onion, and Old Bay seasoning to taste.

Ingredients

  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound fresh lump crabmeat, drained
  • 1 cup crushed saltines (about 20 crackers)
  • 1 quart vegetable oil
  • Tartar sauce (optional)

How to Make It

  1. Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes.

  2. Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour.

  3. Fry crab cakes, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with tartar sauce, if desired.

  4. Note: To sauté crab cakes, cook in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden.