LEMON AND HERB CRAB CAKES
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes (per batch)
Ingredients
- 1 lb. Lump Crab Meat
- 1 medium Lemon, juiced
- 1 cup Cracker Crumbs
- 1 Egg
- 1/2 cup Mayonnaise
- 1/4 cup Chives, or Parsley – Minced
- 2 tbs. Tarragon, minced – Or 1/2 tsp Dry Tarragon
- 1/2 tsp. Mustard
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 1/2 cup All Purpose Flour
- 2 tbs. Butter, or Olive oil
- Tobasco Sauce, to Taste
Directions
- Remove any crab shell or cartilage from the meat, and combine the crab meat, and combine the crab meat and lemon juice in a bowl. Stir in the crumbs, then set aside.
- In a separate bowl, combine the egg, mayonnaise, hot pepper sauce, chives or parsley, tarragon, and mustard. Add salt and pepper to taste, and beat thoroughly. Combine with the crab.
- Form the mixture into 8 cakes (about 1/3-cup mixture for each) about 1-inch thick. Lightly flour each cake then refrigerate, covered until ready to cook (up to 6 hours).
- To cook the cakes, heat butter or vegetable oil in a non-stick pan set over medium-high heat. Reduce heat to medium and cook the cakes a few at a time for 5 minutes; do not crowd the pan. Turn the cakes and cook for another 5 minutes, until golden brown and lightly puffed.
- Keep the cooked cakes warm in a low oven while cooking the others. Serve with wedges of fresh lemon and some tartar sauce.
Makes 8 appetizer servings or 4 main course servings