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; 118 milliliters vegetable oil for frying; 2 Tbsps water; 2 teaspoons Worcestershire sauce

You can never have too many hor d'oeuvre recipes, so give Aunt Ruth's Crab Cakes a try. This dairy free and pescatarian recipe serves 16. One serving contains 59 calories, 6g of protein, and 3g of fat. A mixture of pepper, mustard, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 20 minutes.

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 118milliliters

vegetable oil for frying 2Tbsps

water 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.