The good part about these crab cakes is that they are just about all meat (hardly any breading). The difficult part is that I could not for the life of me figure out how to get them to stay together while I was making them. The original recipe called for 4 large crab cakes to be made from the mixture, but I found that half size cakes held together much better (perhaps due to the lack of bread crumb glue?).
I am eager to try this recipe again… they were easy to make and maybe I will get to eat some this time…
Crab Cakes (from Gourmet) supposed to serve 2 but actually serve 1 because they are so good
Gently mix 1/2 lb picked over fresh crabmeat, 2 slices white bread torn into pieces, 2 T mayo, a dash of Worcestershire sauce, and 2 T beaten egg. Perhaps more egg would have helped hold the cakes together better. Form patties – I found myself squeezing a lot of moisture out of my patties. Should I have squeezed the moisture out of the crabmeat beforehand? Help!
Fry the crab cakes in melted butter, until golden brown. Try, desperately, to get them to hold together.
Served with a fresh salad and a scoop of homemade pepper jelly.