Crab Cakes The Chesapeake

Servings: —
Source: Gourmet, 10/81

Ingredients
1 cup fresh bread crumbs
½ cup mayonnaise
¼ cup minced fresh parsley leaves
1 lg egg, beaten lightly
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning
¼ tsp cayenne
¼ tsp dry mustard
salt and pepper to taste
1 lb lump crab meat – 2 crabs

Directions
In a large bowl combine all ingredients except crab. Fold in gently crab meat, picked over, form the mixture into 6 balls, and flatten the balls into 3-inch cakes. Dust the cakes with fresh bread crumbs and chill them on a plate, covered loosely, for 1 hour.

In a large skillet heat 3 tablespoons vegetable oil over moderately high heat until it is hot and in it sauté the cakes in batches, adding more oil if necessary, for 2 to 3 minutes on each side, or until they are golden brown, transferring them with a slotted spatula as they are cooked to a heated platter. Serve the crab cakes with lemon wedges. Makes 6 crab cakes.

Avocado sauce

1/2 ripe medium California avocado, pitted and peeled 1 tablespoon low-fat mayonnaise 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/4 teaspoon sugar 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise 1/4 cup fat-free (skim) milk

Remoulade

3/4 cup mayonnaise 2 teaspoons Dijon mustard 1 1/2 teaspoons whole-grain mustard 1 teaspoon tarragon vinegar 1/4 teaspoon Tabasco sauce 2 teaspoons drained tiny capers, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 scallion (3 inches of green left on), very thinly sliced Salt and freshly ground black pepper, to taste

Gourmet, 10/81