Cookbook:Crab Cakes

| American Cuisine

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

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.