Simple Way to Heavy Saucepan

Aunt Ruth's Crab Cakes

A heavy saucepan is actually a good thing.

Recipe Summary Aunt Ruth's Crab Cakes

Down home crab cakes are heavy on the crab, light on the filler.

Ingredients | Heavy Saucepan

16 saltine crackers, finely crushed

2 tablespoons water

1 pound flaked cooked crabmeat

1 egg, beaten

1 tablespoon prepared mustard

2 tablespoons mayonnaise

1 ½ teaspoons Worcestershire sauce

1 tablespoon seafood seasoning (such as Old Bay®) (Optional)

⅛ teaspoon salt

⅛ teaspoon black pepper

½ cup vegetable oil for frying

Directions

Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.

Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Info | Heavy Saucepan

prep: 10 mins cook: 10 mins total: 20 mins Servings: 8 Yield: 16 crab cakes

TAG : Aunt Ruth's Crab Cakes

Appetizers and Snacks, Seafood, Crab, Crab Cake Recipes,

Images of Heavy Saucepan

Heavy Saucepan / Vention thick stainless steel saucepan, heavy duty classic pans, food grade saucepans with cover, support for stove and induction, suitable for milk, making candy and baby food, 2 quart.