Gertie's Crab Cakes Recipe - Cooking Index
Gertie's Crab Cakes Recipe - Cooking Index
| 1 | Egg | |
| 2 tablespoons | 30ml | Mayonnaise |
| 1 teaspoon | 5ml | Dry mustard |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Chesapeake seasoning |
| 2 teaspoons | 10ml | Worcestershire sauce |
| 1 | Hot pepper sauce | |
| 1 lb | 454g / 16oz | Backfin crabmeat - picked over |
| 1/3 cup | 48g / 1.7oz | Saltine cracker crumbs |
| Vegetable oil - for frying | ||
| Clarified butter and/or olive oil - for sauteing | ||
| Tartar Sauce | ||
| 1 cup | 237ml | Mayonnaise |
| 1/2 cup | 73g / 2.6oz | Finely-chopped dill pickle |
| 1/4 cup | 15g / 0.5oz | Minced onion |
| 2 tablespoons | 30ml | Chopped parsley |
| 1 tablespoon | 15ml | Dill pickle juice |
| Accompaniment | ||
| Lemon wedges |
Mix the egg, mayonnaise, mustard, pepper, Chesapeake seasoning, Worcestershire, and hot pepper sauce together in a blender or mixing bowl until frothy. Place the crabmeat in a bowl and sprinkle on the cracker crumbs. Pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand or with an ice cream scoop into 8 mounds about 3-inches in diameter and 3/4-inch thick. Do not pack the mixture too firmly. The cakes should be loose as possible, yet still hold their shape. Place the cakes on a tray or platter lined with waxed paper, cover, and refrigerate for at least 1 hour before cooking.
Pour oil into a heavy skillet to a depth of about 1 1/2-inches. Heat the oil and fry the crab cakes, a few at a time, until golden brown, about 4 minutes on each side. Remove with a slotted utensil to paper towels to drain. Or broil the cakes, slipping them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side. Or saute the cakes: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and saute the cakes, turning several times, until golden brown, about 8 minutes total cooking time.
Serve at once, with Tartar Sauce and lemon wedges on the side.
For the Tartar Sauce: Mix all the ingredients together in a bowl. Chill for at least 1 hour before serving.
This recipe yields 4 servings with 1 1/2 cups tartar sauce.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of John Shields, Chesapeake Bay Cooking - From the TV FOOD NETWORK - (Show # CL-9109 broadcast 04-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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