CLASSIC CRAB CAKE (WILLIAM-SANOMA)

CLASSIC CRAB CAKE (WILLIAM-SANOMA) image

Categories Cake Fish

Yield 6

Number Of Ingredients 11

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2 eggs
1/2 cup mayonnaise
2 Tbs. Dijon mustard
2 Tbs. Worcestershire sauce
1/2 tsp. hot-pepper sauce
2 lb. fresh lump crabmeat, picked over to remove any shell fragments and squeezed to remove excess water
1/2 cup dried bread crumbs
4 Tbs. minced fresh chives
2/3 cup canola oil
4 cups mixed greens
Lemon wedges for serving

Steps:

Prepare the crab cakes In a large bowl, lightly beat the eggs. Add the mayonnaise, mustard, Worcestershire sauce, hot-pepper sauce, crabmeat, bread crumbs and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about 1 1/2 inches in diameter. You should have 18 to 20 patties. Transfer the patties to a baking sheet and refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note). Cook the crab cakes In a large fry pan over medium heat, warm the oil. Working in batches if necessary, add the crab cakes and cook, without moving them, until golden brown underneath, about 4 minutes. Turn the crab cakes over and cook until golden brown on the other side, 3 to 4 minutes more. Divide the greens among individual plates, top with 2 to 3 crab cakes and serve with the lemon wedges alongside. Serves 6.