Legal Sea Foods Crab Cake
“You can make and shape the cakes and make the Mustard Sauce several
FOR OUR MUSTARD SAUCE:
1 cup real mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
Dash Tabasco sauce
FOR THE CRAB CAKES:
1/3 cup plus 1 teaspoon real mayonnaise
1 teaspoon dry mustard
1/2 teaspoon Dijon mustard
Good dash hot pepper sauce, such as Tabasco
1/2 teaspoon prepared horseradish (I used a whole tsp)
1 large egg, lightly beaten
Good dash Worcestershire sauce, or to taste
1/2 teaspoon Old Bay Seasoning, or to taste
12 ounces fresh crab meat
1/2 cup fine-crushed saltine crackers
Winter Salad (recipe given)
TO MAKE SAUCE:
Whisk all ingredients together and refrigerate until ready to serve.
TO MAKE CRAB CAKES:
In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently stir
in crab meat and crackers.
To make shaping cakes easier, refrigerate at least 1 hour or longer, if
desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
baking sheet. Divide crab mixture into 4 portions and shape into
patties. Place on prepared pan. Bake in center of oven 20 to 30 minutes,
or until lightly browned and firm to touch. Serve with 2 tablespoons sauce.
*Sometimes I mix a little lemon juice and butter and drizzle on top before baking to get them a little bit brown and crispy. Or put the broiler on for the last few minutes.