Gingered baltimore style crab cakes

Yield: 36 Servings

Measure Ingredient
2 cups Crab meat; picked over
1 cup Mayonnaise
1 teaspoon Ground ginger
3 \N Green onions; thinly sliced
½ teaspoon Dried thyme leaves
1 teaspoon Hot sauce
4 teaspoons Dijon mustard
1 cup Saltine cracker crumbs plus more for; coating
\N \N Olive oil

In a large bowl mix the mayonnaise, ginger, green onions, thyme, hot sauce and Dijon mustard. Add the cracker crumbs and crab meat and gently mix trying not to break the crab meat up too much. Cover with plastic wrap and let rest in the refrigerator for about 1 hour. In a large heavy skillet, heat about ¼ inch of the olive oil over moderate heat. Make a half dollar sized patty of the crab meat mixture approximately ½ inch thick and coat it evenly on all sides with cracker crumbs. Saute on both sides until golden brown, being careful not to let them burn. Remove and set aside on paper towels. Continue until all the crab mixture is cooked. Serve hot or cold accompanied with hot sauce, lemon wedges or tartar sauce.

NOTES : I use Grey Poupon type Dijon mustard and a Habanero type hot sauce. This amount of crab will serve about 6 people as a main course.

When served as an appetizer I prefer them cold.

Recipe by: LeRoy Trnavsky 12/23/90 Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 25, 1998

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