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| Aunt Ruth's Crab Cakes |
"Down home crab cakes are heavy at the crab, mild at the filler."
Ingredients :
- 16 saltine crackers, finely crushed
- 2 tablespoons water
- 1 pound flaked cooked crabmeat
- 1 egg, overwhelmed
- 1 tablespoon organized mustard
- 2 tablespoons mayonnaise
- 1 half teaspoons Worcestershire sauce
- 1 tablespoon seafood seasoning (such as Old Bay®) (elective)
- 1/8 teaspoon salt
- 1/eight teaspoon black pepper
- half cup vegetable oil for frying
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 20M |
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- Stir the cracker crumbs and water collectively in a mixing bowl. Let stand 1 minute to melt the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until calmly blended.
- Heat the vegetable oil in a huge skillet over medium warmness. Form the crab mixture into patties three/four-inch thick. Cook within the warm oil until golden brown on every facet and warm within the middle, approximately 2 mins in line with side. Drain on a paper towel-coated plate before serving.
Notes :
- We have determined the nutritional fee of oil for frying primarily based on a retention value of 10% after cooking. The exact amount will vary relying on cooking time and temperature, component density, and the unique type of oil used.
- Reynolds® Aluminum foil may be used to maintain food moist, prepare dinner it evenly, and make easy-up less difficult.
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