Crab Cakes

Sumber : American Country Recipes

1 lb. fresh crabmeat
1 large egg
1 tbsp. Worcestershire sauce
2 tbsps. regular, low-fat, or nonfat mayonnaise
8 saltine crackers, crumbled
vegetable oil for sauteing, optional


Carefully remove the cartilage from the crabmeat, keeping the pieces as large
as possible. Blot crabmeat with paper towels. In a medium bowl, mix the egg,
Worcestershire sauce, and mayonnaise until combined. Add crabmeat
and crackers and toss lightly but thoroughly. Shape the mixture into 6 large
crab cakes or 24 small crab balls. Place on a baking sheet or platter. If not
cooking immediately, refrigerate covered. Pour about 1/4 inch of oil into a
large skillet and heat over moderate heat until hot. Add crab cakes or balls
without crowding and saute' on each side until golden, about 2 to 4 minutes
per side. Remove to paper towels to drain. Or, if desired, broil as close to
unit as possible on each side until golden. Serve with Thai Chilli Sauce.

Makes 6 main-dish crab cakes or 24 appetizer crab balls.