As an appetizer or main dish, dressed up or dressed down, crab cakes are a versatile part of Southern food. Start with a base of crabmeat and a binder and find your favorite way to serve them.
1/2 cup mayonnaise
1 large egg, lightly beaten
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1/2 tsp. hot sauce
1 lb. fresh lump crabmeat, drained
1 cup crushed saltines (about 20 crackers)
1 qt. vegetable oil
Tartar sauce (optional)
1. Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes. Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour.
2. Fry crab cakes, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. drain on paper towels. Serve with tartar sauce, if desired.
Recipe courtesy of: Southern Living