Cookbook:Crab Cakes

Crab Cakes
Category	Crab recipes
Servings	4
Time	Prep: 15 minutes Cooking: 10 minutes
Difficulty

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This recipe is a modified version of a crab cake recipe found at Chefs.com.

Ingredients

Crab cakes

• 1 lb (450 g) crabmeat or imitation crabmeat
• 1 cup Italian-style breadcrumbs
• ¼ cup mayonnaise
• 1 tsp ground mustard
• 1 tsp Worcestershire sauce
• 1 egg
• Salt to taste
• Pepper to taste
• 3 cups vegetable oil

Sauce

• 1 cup mayonnaise
• 2 tsp Worcestershire sauce
• 2 tsp capers, chopped
• 1 tsp minced garlic
• 1 lemon, juiced
• ½ tsp lemon zest

Procedure

1. Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.
2. In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.
3. Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size.
4. Add oil to a skillet.
5. Pan fry the cakes for 3–4 minutes on each side or until golden brown.
6. Remove from skillet and drain on paper towels.
7. Serve cakes topped with the sauce.