Tuesday, October 8, 2013

Mrs. Duvall's Crab Cakes

I made these years ago. I'm talking 10-12 years ago. I remembered loving them then.  While, I have grown, food wise, since then, I did still really like them.  They are, like all crab cakes, dependent on the quality of crab you are using. I totally splurged and spent $20+ on the meat.  That keeps this from being a regular night dinner. I needed 3 of the containers the crab came in, so I got 2 fancy jumbo lump and one more reasonably priced one. I think that worked well. We had all the nice lump crab that makes for a great crab cake, but also some of the smaller pieces to help fill in the cracks and assist the mayo/egg binder.   I think the crackers make a fine breading for the cakes too.  Oh and yes, the recipe comes from actor Robert Duvall's mom.



Mrs. Duvalls Crab Cakes
1/4 Cup mayonnaise
1/4 Cup onion minced
2 eggs lightly beaten
1/2 Tsp Worcestershire sauce
1/2 Tsp dry mustard
1/4 Tsp salt
1/4 Tsp cayenne pepper
1 Lb lump crabmeat picked over
1 Cup soda crackers finely crushed
2 Tbl unsalted butter
1/4 Cup vegetable oil
Lemon wedges

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire
sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup
of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch
thick. Coat the crab cakes with the remaining cracker crumbs and
transfer to a baking sheet lined with waxed paper. The crab cakes can be
refrigerated overnight at this point, if needed.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of
the oil. When the foam subsides, add half the crab cakes and cook over
moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the
crab cakes on paper towels, then keep warm in a low oven. Repeat with
the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook
the remaining crab cakes. Serve with lemon wedges.




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