Patter Fam Sauces

Crab Cakes

1 ½ cup mayonnaise
3 large egg, beaten
3 tablespoon Dijon mustard
3 tablespoon Worcestershire sauce
1 ½ teaspoon hot sauce
3 pound jumbo lump crab meat, picked over
1 cup Panko Bread Crumbs
1/4 cup canola oil
Lemon wedges, for serving


In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the Panko crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into 24 - 1/3-cup mounds; lightly pack into 24 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.





Written by Joyce Peters — January 02, 2017

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