Faidley's Crab Cakes

Name: Faidley's Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 1 large egg, lightly beaten; 1 teaspoons hot sauce; 454 grams fresh lump crabmeat, drained; 118 milliliters mayonnaise; 237 milliliters crushed saltines (about 20 crackers); 946 milliliters vegetable oil; 1 Tbsp Worcestershire sauce

Faidley's Crab Cakes might be just the hor d'oeuvre you are searching for. This dairy free and pescatarian recipe serves 8. One serving contains 1210 calories, 12g of protein, and 130g of fat. A mixture of dijon mustard, mayonnaise, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the saltines you could follow this main course with the Strawberry Meringue Pie as a dessert.

Instructions

Stir together first 5 ingredients; fold in crabmeat and saltines.

Ingredients you will need

Crabmeat

Saltine Crackers

Let stand 3 minutes.

Shape mixture into 8 patties.

Place on a wax paper-lined baking sheet; cover and chill 1 hour.

Equipment you will use

Baking Sheet

Wax Paper

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.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with tartar sauce, if desired.

Ingredients you will need

Tartar Sauce

Note: To saut crab cakes, cook in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden.

Ingredients you will need

Butter

Crab

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1Tbsp

Dijon mustard 1large

egg, lightly beaten 1teaspoons

hot sauce 454grams

fresh lump crabmeat, drained 118milliliters

mayonnaise 237milliliters

crushed saltines (about 20 crackers)946milliliters

vegetable oil 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.