Crab Cakes
By Chef John Ash
An easy and authentic version of this classic. The key to crab cakes is not to over mix and shred the crab. These crab cakes pair well with our Sonoma Coast Chardonnay.
Serves 6
Total Time 2 hours
Prep Time 15 mins
Difficulty Level Medium
Ingredients
1 pound lump Crab Meat
1 large egg
2 tbsps mayonnaise
1/3 cup soft, fresh bread crumbs, no crust
1 tbsp minced parsley
1 tsp Worcestershire sauce
1/2 to 1 tsp Old Bay seasoning
Dash of freshly ground pepper
About 12 saltine crackers
Peanut oil, for deep-frying
Directions
Combine crab, egg, mayo, crumbs, parsley, Worcestershire sauce, Old Bay and pepper.
Mix to combine and refrigerate 4 hours. Form into balls using a 1/3-cup measure.
Gently roll the balls in cracker crumbs and refrigerate at least 30 minutes.
Gently deep-fry about 45 seconds or until golden. Transfer to a 350° oven for 5 minutes to finish cooking.