Aunt Ruth's Crab Cakes

Name: Aunt Ruth's Crab Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 454 grams flaked cooked crabmeat; 1 egg, beaten; 2 Tbsps mayonnaise; 1 Tbsp prepared mustard; 0 teaspoons salt; 16 saltine crackers, finely crushed; 1 Tbsp seafood seasoning (such as Old Bay®) (optional); 109 milliliters vegetable oil for frying; 2 Tbsps water; 2 teaspoons Worcestershire sauce

Aunt Ruth's Crab Cakes is a hor d'oeuvre that serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 66 calories, 6g of protein, and 3g of fat. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up pepper, seafood seasoning, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. If you like this recipe, take a look at these similar recipes: Aunt Ruth's Famous Butterscotch Cheesecake, Crab Cakes Like Joe's Crab Shack, and Crab Cakes.

Instructions

Stir the cracker crumbs and water together in a mixing bowl.

Ingredients you will need

Cracker Crumbs

Water

Equipment you will use

Mixing Bowl

Let stand 1 minute to soften the crackers.

Ingredients you will need

Crackers

Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.

Ingredients you will need

Worcestershire Sauce

Seafood Seasoning

Black Pepper

Mayonnaise

Crabmeat

Mustard

Salt

Egg

Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side.

Ingredients you will need

Cooking Oil

Crab

Equipment you will use

Frying Pan

Drain on a paper towel-lined plate before serving.

Equipment you will use

Paper Towels

Equipment

Mixing Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

0teaspoons

black pepper 454grams

flaked cooked crabmeat 1

egg, beaten 2Tbsps

mayonnaise 1Tbsp

prepared mustard 0teaspoons

salt 16

saltine crackers, finely crushed 1Tbsp

seafood seasoning (such as Old Bay®) (optional)109milliliters

vegetable oil for frying 2Tbsps

water 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Crab works really well with Chardonnay, Riesling, and Pinot Grigio. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Eighteen Miles Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Eighteen Miles Chardonnay

Winemaker Jessica Boone looked to the cool Sonoma Coast for this bright, complex Chardonnay. Light stone fruit, Meyer lemon and appealing minerality on the nose carry over onto a creamy palate balanced by vibrant acidity. Notes of vanilla and sweet oak enhance the wine's complexity. For the wines of Eighteen Miles, Jessica Boone (of Passalacqua Winery) sources grapes from nine distinct appellations all within an eighteen mile radius around Healdsburg, CA. Please also try Eighteen Miles Cab, Zin, Pinot Noir and Petite Sirah.