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Wanchese Crab Cakes

Recipe name:
Wanchese Crab Cakes

Recipe category:
Cake

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Recipe details:
JUDI M. PHELPS 1 lb Crabmeat -- flaked

3/4 c Cracker crumbs

1 lg Egg -- beaten

2 tb Onion -- minced

2 tb Mayonnaise

1 tb Worcestershire sauce

1 tb Mustard -- prepared

3/4 ts Hot pepper sauce

1 t -- salt

1/2 ts Black pepper -- ground fresh

Cracker crumbs -- for dredging Peanut oil -- for frying cakes

In a medium bowl, mix together with fork the first 10 ingredients. Form mixture into 3-inch patties; roll in cracker crumbs. In a skillet or deep fat fryer, heat oil to 375 degrees F; fry patties until golden brown, about 2 minutes on each side. Drain on paper towels and serve immediately with sauce of choice. Makes 3 servings. Source: Blue Crab, a Cookbooklet. Shared and MM by Judi M. Phelps

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Cakes Crab Wanchese

Name: Jay
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Title: This Recipe Takes The (Crab) Cake!

Comments: I've made this recipe many times over the years and it is delicious and my go to recipe for crab cakes. If you take the cakes and cover them and place in the refrigerator for about an hour they firm up a bit and are less likely to fall apart in the skillet. The Pittsburgh Post-Gazette published this recipe and in place of the salt used 2 teaspoons of Old Bay seasoning. I'm going to try that next time.