Traditional New England Crab Cakes
 
We would make these up in huge batches and take them to the drive-in on Friday nights. The drive-in sold them but we like ours better (right along side the popcorn you could get a crab cake in Massachusetts) This is just for FOUR, I suggest serving them with Sweet Potato Fries (Geoff's southern addition to the group) BUT traditionally sweet apple slaw!
Ingredients
  • 12 ounces fresh Maine crabmeat (I settle for what I can get, even if it just a Dungeonous)
  • Scant ⅔ cup of fresh sourdough bread crumbs
  • 1 tsp of mustard
  • 1 tsp of creamed horseradish
  • 11/2 tablespoon mayonnaise
  • 3 tablespoons finely minced onions
  • Sea salt and freshly ground black pepper (my grinder has BOTH in it)
  • 1 ½ tablespoon chopped flat- leaf parsley
  • 1 tablespoon lemon juice or to taste (I put 2 tsp)
  • ½ teaspoon cayenne pepper
  • Butter and olive oil for frying (yes BOTH)
Instructions
  1. Thoroughly mix mayonnaise, mustard, onions, parsley, lemon juice and cayenne; add breadcrumbs and crab meat.
  2. Toss gently to mix, leaving crab in chunks. Add salt and pepper to taste and add more lemon juice or cayenne if you wish.
  3. Form into four cakes.
  4. Heat a nonstick pan over medium heat and add approximately a tablespoon each of olive oil and butter. (the key here now is to watch for the butter to foam. At least that is what Aunt Elsie taught me!)
  5. Add the four cakes to the pan and cook till golden brown on each side.
  6. Unless you are a pro like Aunt Elsie you probably will have these puppies break apart when you turn, NO WORRIES, just form them together again after turning.
  7. We would throw them hot in a warmer and bring them to the drive-in, but they should be served asap. You can eat them in-between sweet bread (like a Hawaiian bread), serve them with tarter sauce, perhaps even mayo with a bit of lemon juice and caper juice... honestly it is on you after that. The kids would run around dribbling crab meat after them while we watched the show and ate a bit more dignified. OH and serve it with BEER, do not try to be fancy and have wine, be real people!
Recipe by Cabin Goddess at http://cabingoddess.com/2012/04/11/fried-or-boiled-poseidons-children-series/