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).