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Classic Crab Cakes

To freeze, place the uncooked crab cakes on a baking sheet in the freezer just until firm, about 2 hours. Wrap each cake in plastic wrap and place in a plastic freezer bag. Freeze for up to 1 month. Defrost the crab cakes in the refrigerator overnight before cooking.

Ingredients:

  • 2 eggs
  • 1/2 cup mayonnaise
  • 2 Tbs. Dijon mustard
  • 2 Tbs. Worcestershire sauce
  • 1/2 tsp. hot-pepper sauce
  • 2 lb. fresh lump crabmeat, picked over to remove any shell fragments and squeezed to remove excess water
  • 1/2 cup dried bread crumbs
  • 4 Tbs. minced fresh chives
  • 2/3 cup canola oil
  • 4 cups mixed greens
  • Lemon wedges for serving

Directions:

Prepare the crab cakes
In a large bowl, lightly beat the eggs. Add the mayonnaise, mustard, Worcestershire sauce, hot-pepper sauce, crabmeat, bread crumbs and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about 1 1/2 inches in diameter. You should have 18 to 20 patties. Transfer the patties to a baking sheet and refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note).

Cook the crab cakes
In a large fry pan over medium heat, warm the oil. Working in batches if necessary, add the crab cakes and cook, without moving them, until golden brown underneath, about 4 minutes. Turn the crab cakes over and cook until golden brown on the other side, 3 to 4 minutes more.

Divide the greens among individual plates, top with 2 to 3 crab cakes and serve with the lemon wedges alongside. Serves 6.

Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).