Crab Cakes

We found the most beautiful looking crab meat at the mercado a few weeks back. It was over a pound actually 1.15 lb for $7. I went on-line and found what looked to be an excellent Crab Cake recipe and they turned out great.

I know all you great cooks out there may notice I did overcrowd the pan but it did not hurt the taste of these beauties. These are the best crab cakes I have ever eaten.

Recipe: Mrs. Duvall’s Crab Cakes (this is the Actor Robert Duvall’s Mother)

  • 1/4 cup mayonnaise
  • 1/4 cup minced onion
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound lump crab-meat, picked over
  • 1 cup finely crushed soda crackers
  • 2 tablespoons unsalted butter
  • 1/4 cup vegetable oil
  • Lemon wedges, for serving

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crab-meat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.  In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

Make Ahead: The crab cakes can be prepared but not cooked and refrigerated overnight.

I only made 11 but they were big and wonderful. There were a few left over so Joe put them away and the next day for lunch I popped them back in a dry pan and just heated them through and served with cocktail sauce and they were ever better than the first day. Next time I would combine all the ingredients early in the morning and let it sit all day then make the patties. Also my cayenne pepper has no heat so I would add red pepper flakes or aji to them as well. Enjoy!

7 thoughts on “Crab Cakes

    • I love this recipe because it is almost all crab no filler to take away from that great crab taste..really fine! Thanks for reading Leigh, hope all is well with you. Nancy

  1. Thanks for posting. Will be sure to try this one soon. Can’t wait till blueberry season comes so I can try those, too.

    • Hi Marilyn – you will just love this crab cake recipe it is wonderful. Hope all is well with you and Bob, Kisses, Nancy

  2. Pingback: Morning Update – Thursday, March 22, 2012 « South of Zero

  3. Ola! Nancy Levin,
    Thanks for the above, Crab cake is the best food that you can eat if you wanted to have an appetizer or just for the main dish. There are many different types of crab cakes and many people love to eat this because aside from it is very nutritious. It has a very delicious taste which you cannot deny.
    Keep up the posts!

    • Thanks for your comment. Any seafood that is fresh is just the best. Last night I made albacore steaks…just wonderful. Can’t beat living on the coast for fresh seafood. Be well, Nancy

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