Recipe courtesy of Robert Duvall
Show: The Best Of
Total:
37 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat 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 waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.

In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half 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.

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Tyler Florence

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Crab Cakes

"All Crabmeat" Crab Cakes

Crab Cakes

Recipe courtesy of Ina Garten

Maryland Jumbo Lump Crab Cakes

Recipe courtesy of Cantler's Riverside Inn

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

Crab Cakes with Remoulade Sauce

Recipe courtesy of Wolfgang Puck

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking