Courtesy of The Salty Dog Cafe, South Beach Marina Village, Hilton Head Island, 843-363-2198.
Crab Cakes Ingredients:
2 Cups Mayonnaise
6 Eggs
1/4 Cup Sherry Wine
1/4 Cup Lemon Juice
1 Tablespoon Worcestershire Sauce
1/3 Cup Old Bay Seasoning
2 Tablespoons Celery Seed
1/4 Cup Dijon Mustard
2 Tablespoons Horseradish
1 Tablespoon Cajun Seasoning
1/2 Tablespoon White Pepper
1 Tablespoon Dry Mustard
1 1/4 Cup Ritz Cracker Crumbs, Finely Ground
1/4 Cup Parsley, Finely Chopped
2 Lbs. Jumbo Lump Crab, Shells Removed
1 Lb. Special/Blackfin Crab, Shells Removed
Mixing Directions:
Mix mayonnaise, eggs, sherry, lemon juice, worcestershire, Old Bay, celery seed, Dijon, horseradish, Cajun, pepper and dry mustard in large bowl or commercial mixer until thoroughly blended.
In a separate bowl, place crab meat and parsley. Add mixture from previous step over meat and add Ritz cracker crumbs. Gently, with a rubber spatula, fold mixture until crumbs are mixed with liquid base, being extremely careful to not break apart lumps of crab meat.
Let stand for 1 hour to allow cracker crumbs to absorb excess moisture.
Scoop with ice cream scooper or form crab cakes by hand. Crab cakes vary in size, from no bigger than a small cookie to larger than a hamburger. This recipe makes 16, 4 ounce crab cakes.
Crab cakes can be sautéed in a little butter in a non-stick pan (preferred), broiled, baked or breaded and deep fried.
Serve with lemon wedges and caper Dijonaise. Other condiments such as a remoulade, tartar sauce, mustard, cocktail sauce, ketchup, or Worcestershire sauce can be substituted.
Caper Dijonaise Ingredients:
2 Cups Mayonnaise
2 Tablespoons Heavy Cream
1 Tablespoon Tarragon Vinegar
1/4 Cup Capers, Drained
3 Tablespoons Cornischons (Dill Gherkins), Drained
2 Tablespoons Parsley
2 Tablespoons A1 Sauce
Pinch of Salt & Pepper
2 Tablespoons Dijon Mustard
1 Teaspoon Dry Mustard
Mix all ingredients in food processor.
