CRAB CAKES

YIELD:  8-10 CRAB CAKES

A note about 'canned' crab.... there is pasteurized crab (lump, body, or claws) found in the COLD FOODS section of your supermarket.  It's FREST, not frozen.... very expensive IMO..  I DO buy the LUMP for my lump crab appetizer, simply because the pieces are lovely and there is very little work for ME to do prepping the crab.

Having said that, when I make baked (or God forbid FRIED) crab cakes for a meal, I actually prefer the canned crab that's in 6-oz cans like tuna on the 'canned meat' shelves in the grocery store.  It has a stronger 'crab' flavor that holds up well to baking.... AND IT'S CHEAP!)

                            

INGREDIENTS:

2 - 6oz     cans Lump crab meat  (like pictured above) (Save a can to use as a                      mold)
1               Egg, beaten
3/4 C        Mayonnaise
1/2 C        Chopped celery
1/2 C        Chopped bell pepper
1/2 C        Chopped green onion
1 TBSP     Fresh lemon juice
1 tsp.        Worcestershire sauce
2 tsp.        Old Bay Seasoning
2 tsp.        Yellow mustard
1/4 tsp.      Fresh ground black pepper
Dash          Franks Original Hot Sauce

 1 stack        Ritz cracker crumbs or Panko crumbs

DIRECTIONS:
Preheat oven to 425*F.  Grease a rimmed baking sheet with Pam or butter and set aside

Drain the crab meat and set aside.  Crush about 3/4 of a stack of Ritz crackers and set aside (remove the lid from one of the cans to use as a 'mold'

Combine egg through hot sauce in a bowl and blend thoroughly with a fork.

Add crab meat and toss GENTLY just to blend.

Add cracker crumbs, tossing VERY GENTLY.  Continue adding crumbs until most of the liquid has been absorbed.  DO NOT OVERWORK THE MIXTURE - CAN'T STRESS THIS ENOUGH!

Use a can to shape into patties – DO NOT COMPACT MIXTURE when making the 'cakes'.  [Wash and dry the crabmeat can - spritz with a little shot of PAM...fill the can with the crab mixture and tamp lightly with a fork.  Gently invert the can on the baking sheet and shake gently to remove the contents - then repeat]  There may be a bit of runny liquid oozing out of the raw patties - nothing to worry about - that's typical.

Bake 10-20 minutes until light golden brown in a 425 degree oven........

Serve with cocktail or remoulade sauce.

As an aside - this recipe (using 1 - 6 oz cans of lump crab meat) makes a great stuffing for flounder fillets for two.... lay a fillet on the baking sheet with DARK SIDE DOWN, add salt and pepper.... spread with the crab mix.... add salt and pepper to the other filet on top of the crab mix with the DARK SIDE UP.  Bake until the fish are flaky - 12-15 minutes.  Let rest 2-3 minutes and then slice into two 'sandwiches' and serve!  Doesn't crab stuffed flounder sound wonderful!