Mother's Crab Cakes

Name: Mother's Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters canola oil; 1 teaspoons 1/2 heaping tsp cayenne pepper; 0 teaspoons coarse salt; 2 larges eggs, lightly beaten; 8 servings Lemon wedges, for serving; 454 grams lump crab meat, picked through; 2 Tbsps heaping Tbsps prepared mayonnaise; 1 teaspoons powdered mustard; 1 smalls onion, grated; 17 saltine crackers, finely crushed; 8 servings Tartar Sauce; 1 teaspoons Worcestershire sauce

Mother's Crab Cakes might be just the hor d'oeuvre you are searching for. This dairy free and pescatarian recipe serves 8. One portion of this dish contains about 13g of protein, 12g of fat, and a total of 184 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have worcestershire sauce, cayenne pepper, jumbo lump crab meat, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Ingredients

Servings:

59milliliters

canola oil 1teaspoons

1/2 heaping tsp cayenne pepper 0teaspoons

coarse salt 2larges

eggs, lightly beaten 8servings

Lemon wedges, for serving 454grams

lump crab meat, picked through 2Tbsps

heaping Tbsps prepared mayonnaise 1teaspoons

powdered mustard 1smalls

onion, grated 17

saltine crackers, finely crushed 8servings

Tartar Sauce 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.