Crab Cakes Faidley Recipe - Cooking Index
Crab Cakes Faidley Recipe - Cooking Index
| 1 cup | 237ml | Mayonnaise |
| 1 tablespoon | 15ml | Dijon mustard - plus |
| 1 teaspoon | 5ml | Dijon mustard |
| 40 | Saltine crackers - more or less | |
| 2 cups | 125g / 4.4oz | Cooked crab meat or |
| Any cooked fish with bones removed | ||
| 2 tablespoons | 30ml | Oil |
| 2 | Lemons |
Put mayonnaise and mustard into mixing bowl and stir briskly with spoon until the color is uniform pale yellow.
Spread a piece of wax paper about 16 inches long on counter. Set crackers on top of it, and using a rolling pin or your hands, press crackers into coarse crumbs. You should have about 2 cups crumbs.
Add 1 cup cracker crumbs to mayonnaise mixture and add crab meat. Mix gently so crumbs and crab are well distributed in mixture. Spread remaining cracker crumbs evenly across wax paper.
Divide crab mixture into 8 equal portions and gently pat each into a ball. Lightly flatten each ball into 3-inch round cake. Lightly coat each cake in cracker crumbs that are on wax paper, top and bottom.
Heat large skillet over medium heat. Add 1 tablespoon oil and tilt skillet so oil completely coats bottom. Place 4 cakes in skillet and pan-fry over medium heat until golden on each side, 2 to 3 minutes.
Remove cakes, add 1 tablespoon oil and fry remaining cakes in the same manner. Cut each lemon in half lengthwise and each half in half. Remove seeds and serve lemon wedges with crab cakes.
This recipe yields 8 (3-inch) crab cakes.
Each crab cake: 258 calories; 555 mg sodium; 41 mg cholesterol; 16 grams fat; 20 grams carbohydrates; 9 grams protein; 0.07 gram fiber.
Source:
The Los Angeles Times, 10-27-1999
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