Faidleys World Famous Crab Cakes Food

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CRAB CAKES



Crab Cakes image

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.

Provided by Ian Knauer

Categories     Egg     Quick & Easy     Lunch     Mayonnaise     Crab     Summer     Pan-Fry     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 8

2 slices firm white sandwich bread
1/2 pound jumbo lump crabmeat, picked over
2 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
1 large egg, beaten
2 tablespoon unsalted butter
Accompaniment:
lemon wedges

Steps:

  • Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
  • Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
  • Serve with:
  • french fries and/or baby greens tossed with lemon vinaigrette.

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