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Author Notes: This is my Grandmother's recipe. She does not serve her crab cakes with any sauces. She likes them plain so you can taste the crab meat. - Food52
Serves crab cakes for 4
- 1 pound crab meat, with yellow bits of fat
- 4-5 slices white bread, grated
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon chopped cilantro
- 1/4 cup Miracle Whip
- 1 tablespoon Dijon mustard
- 1 egg
- 1 cup very fine cracker crumbs (made from Saltines) or fine breadcrumbs
- 2 tablespoons unsalted butter
- 1 lemon, cut into wedges
- 1 dash white pepper
- Place the crab meat, bread, parsley and cilantro in a bowl. In another bowl, whisk together the Miracle Whip, mustard and egg. Season with white pepper. Slowly pour the dressing into the crab meat, using a fork to lift and fluff the texture. Add just enough so that it clings together.
- Form the crab cakes in the palm of your hand, about 3 inches in diameter and 1/3 inch high. Lay on a plate, cover with plastic wrap, and refrigerate for at least 1 hour to set.
- Before cooking, dip the crab cakes in cracker crumbs to coat. This prevents the crab meat edges from getting tough and chewy when sauteing. Heat the butter in a frying pan over medium heat until foamy. Add the crab cakes and let saute until browned on the bottom. Turn them just once, and brown the other side. Arrange on a platter with wedges of lemon.
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