1 lb crabmeat
2 beaten eggs
4 tbsp. Mayonnaise
1 tsp of Old Bay seasoning (or Curry powder)
1/2 tsp. cayenne pepper
1-1/2 tsp. dijon mustard
1-1/2 tsp of chopped parsley and/or scallions
Olive oil for frying
An oven proof skillet

CRABCAKES – FOOLPROOF METHOD

Crabcakes need cracker meal as a binder, and if you use enough to hold them together, they are too “bready”. If you try to use less, they tend to fall apart in frying. My method allows you to use less cracker meal and they hold together perfectly, because you allow them to “set” in the oven before finishing up on the stove top. You will need a skillet that is oven proof.

Preheat oven to 400°F. If you have convection, it is even better.

Put 1 lb. (16 oz.) of crabmeat into a large bowl. Pick over and break up any oversize clumps.

In a separate smaller bowl, combine the following items, and whisk till blended:

2 eggs, beaten
4 tbsp. mayonnaise
1 tsp. Old Bay seasoning (or curry powder)
1/2 tsp cayenne pepper
1-1/2 tsp. dijon mustard
1-1/2 tsp. chopped parsley and/or scallions

Sprinkle 2/3 cup of well-crushed saltine crackers over the crabmeat in the big bowl.

Add the ingredients of the smaller bowl. Gently toss together with your hands till just blended, taking care not to break up the crabmeat too much.

Put some olive oil into an oven-proof frying pan.

Form crab mixture into 8 patties and place them into the frying pan.

Allow to brown very slightly, then place the entire frypan into the oven, without trying to move or turn the crabcakes.

After they are set (about 15 minutes) remove the frypan and place it onto the stovetop burner again. Gently turn the crabcakes and brown the top side. The bottom should be golden and perfectly browned and the crabcake should be firm and well set.

Serve with tartar or your favorite sauce.

Should make about 8 big crabcakes.

Submitted by: Evelyn Ruut