Recipe

Jane's Crab Cakes

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Photo by saenyc

This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You

This recipe was entered in the contest for Your Best Recipe with Horseradish
A&M's Testing Notes: This is a crab cake in its purest form -- fresh lump meat adorned with little more than crushed saltine crackers, mayonnaise and Tabasco. These have a nice, crisp crust and spicy bite from...
This is a crab cake in its purest form -- fresh lump meat adorned with little more than crushed saltine crackers, mayonnaise and Tabasco. These have a nice, crisp crust and spicy bite from crab's classic partner, Old Bay. They are great spritzed with lemon but would also work well with a homemade tartar sauce. - Emily

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Chef
saenyc's Notes: Like many of us, I learned not only to cook, but to really love and appreciate good food, at my mother's side. Raised in Oklahoma, by a mother who never cooked, she took it upon herself to...
Like many of us, I learned not only to cook, but to really love and appreciate good food, at my mother's side. Raised in Oklahoma, by a mother who never cooked, she took it upon herself to learn and practiced with raising and feeding three boys. She and my dad spent mom's last few summers at their house on Maryland's Eastern Shore, where she delighted in the bounty of fresh Maryland crabmeat. She did not take kindly to the subpar crabcakes that were foisted upon diners... overstuffed with bread filling and whatnot... As in most everything she did, she believed that simplicity stood out. And in her mind, a crabcake should explode with chunks of crab... and the snap of horseradish... and who can argue with that? - saenyc

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Serves 8

2 large eggs Ask a question about this ingredient

4 tablespoons mayonaisse Ask a question about this ingredient

4 teaspoons drained horseradish Ask a question about this ingredient

2 tablespoons Dijon mustard Ask a question about this ingredient

salt and fresh ground pepper Ask a question about this ingredient

2 teaspoons Old Bay (generous) Ask a question about this ingredient

4 teaspoons Worcestershire Sauce Ask a question about this ingredient

a dash (or 4) of Tabasco Ask a question about this ingredient

2 pounds lump or backfin crabmeat (well-picked for shell) Ask a question about this ingredient

1/2 cup crushed Saltine crackers Ask a question about this ingredient

4 tablespoons vegetable oil Ask a question about this ingredient

4 tablespoons butter Ask a question about this ingredient

In a large bowl combine egg, mayo, horseradish, mustard, salt & pepper, Old Bay, Worcestershire sauce and Tabasco.
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Toss mixture gently with crab and saltines.
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Form the mixture into ¾ inch patties.
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Refrigerate for an hour, if possible.
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Heat oil and butter until foam subsides.
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Saute cakes 6-8 minutes a side, until golden. Drain on paper towel.
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Enjoy!
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8 Comments on Jane's Crab Cakes

hazeddazed added about 1 year ago

lovely and it sounds delicious!

boulangere added about 1 year ago

Your mother was beautiful, and clearly so is your memory of her. Obvious in your recipe. So nicely done!

ENunn added over 2 years ago

I love the horseradish, too! And 4 teaspoons!

Your mom is so Grace Kelly/Mad Men glamorous. If I may combine those two icons.

Thanks for the recipe.

Miranda is an editor at Food52.

added over 2 years ago

so perfectly captured, the picture and the story.

testkitchenette added over 2 years ago

Love comes to mind when reading your story. Your mom was very glamorous too! I have had crabcakes on my mind for a while, thanks for bringing them to the forefront!