Recipe - Gerties Crab Cakes

1 Egg
2 tablespoon Mayonnaise
1 teaspoon Dry mustard
One half teaspoon Freshly ground black pepper
1 teaspoon Chesapeake seasoning
2 teaspoon Worcestershire sauce
1 ds Hot pepper sauce
1 pound Backfin crabmeat; picked
over
1/3 cup Saltine cracker crumbs
Vegetable oil; for frying
Clarified butter or olive
oil; for sauteing
Tartar Sauce; recipe follows

ACCOMPANIMENT
Lemon wedges

Mix the egg, mayonnaise, mustard, pepper, Chesapeake seasoning,
Worcestershire, and hot pepper sauce together in a blender or mixing bowl
until frothy. Place the crabmeat in a bowl and sprinkle on the cracker
crumbs. Pour the egg mixture over the top. Gently toss or fold the
ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand or with an ice cream scoop into 8 mounds about
3inches in diameter and 3/4inch thick. Do not pack the mixture too
firmly. The cakes should be loose as possible, yet still hold their shape.
Place the cakes on a tray or platter lined with waxed paper, cover, and
refrigerate for at least 1 hour before cooking.

Pour oil into a heavy skillet to a depth of about 1 1/2inches. Heat the
oil and fry the crab cakes, a few at a time, until golden brown, about 4
minutes on each side. Remove with a slotted utensil to paper towels to
drain. Or broil the cakes: slip them under a preheated broiler until nicely
browned, turning to cook evenly, about 4 to 5 minutes on each side. Or
saute the cake: Heat a small amount of clarified butter or olive oil, or a
combination, in a skillet and saute the cakes, turning several times, until
golden brown, about 8 minutes total cooking time.

Serve at once, with Tartar sauce and lemon wedges on the side.

Note: Chesapeke Seasoning used on the show was "Old Bay" brand.

Yield: 4 servings

Formatted by suechef@sover.net

NOTES : All recipes courtesy of John Shields, "Chesapeake Bay Cooking"

Recipe by: COOKING LIVE #CL9109

Posted to MCRecipe Digest by Sue suechef@sover.net on Apr 27, 1998