Crab Cakes

Name: Crab Cakes
Ingredients: 1 pound (about 2½ cups ) flaked crab meat , picked over; 1 small onion , finely chopped (about ¾ cup); 1 teaspoon dry mustard; ¼ teaspoon cayenne pepper; ¼ cup homemade Mayonnaise or Hellman's; 1 egg, beaten with 3 tablespoons heavy cream; ¼ cup fresh bread or cracker crumbs; Vegetable oil; 1 cup dried bread crumbs

Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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Makes8 crab cakes

Cooking Methodpan-frying

CostModerate

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursehot appetizer, main course

Five Ingredients or LessYes

Mealdinner

Taste and Texturerich, savory

Ingredients

1 pound (about 2½ cups ) flaked crab meat, picked over
1 small onion, finely chopped (about ¾ cup)
1 teaspoon dry mustard
¼ teaspoon cayenne pepper
¼ cup homemade Mayonnaise or Hellman's
1 egg, beaten with 3 tablespoons heavy cream
¼ cup fresh bread or cracker crumbs
Vegetable oil
1 cup dried bread crumbs

Instructions

In a bowl, combine all of the crab cake ingredients and shape into 8 cakes.
In a heavy skillet, heat 1 inch of oil over moderately high heat. Lightly coat the cakes in the dried bread crumbs and fry in the hot oil until golden brown.
Serve with Tartar Sauce