The best delicious Gertie's Crab Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gertie's Crab Cakes recipe today!
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1 Egg
2 tb Mayonnaise
1 ts Dry mustard
1/2 ts Freshly ground black pepper
1 ts Chesapeake seasoning
2 ts Worcestershire sauce
1 ds Hot pepper sauce
1 lb Backfin crabmeat; picked
-over
1/3 c Saltine cracker crumbs
Vegetable oil; for frying
Clarified butter or olive
-oil; for sauteing
Tartar Sauce; recipe follows
ACCOMPANIMENT
Lemon wedges
Mix the egg, mayonnaise, mustard, pepper, Chesapeake seasoning,
Worcestershire, and hot pepper sauce together in a blender or mixing bowl
until frothy. Place the crabmeat in a bowl and sprinkle on the cracker
crumbs. Pour the egg mixture over the top. Gently toss or fold the
ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand or with an ice cream scoop into 8 mounds about
3-inches in diameter and 3/4-inch thick. Do not pack the mixture too
firmly. The cakes should be loose as possible, yet still hold their shape.
Place the cakes on a tray or platter lined with waxed paper, cover, and
refrigerate for at least 1 hour before cooking.
Pour oil into a heavy skillet to a depth of about 1 1/2-inches. Heat the
oil and fry the crab cakes, a few at a time, until golden brown, about 4
minutes on each side. Remove with a slotted utensil to paper towels to
drain. Or broil the cakes: slip them under a preheated broiler until nicely
browned, turning to cook evenly, about 4 to 5 minutes on each side. Or
saute the cake: Heat a small amount of clarified butter or olive oil, or a
combination, in a skillet and saute the cakes, turning several times, until
golden brown, about 8 minutes total cooking time.
Serve at once, with Tartar sauce and lemon wedges on the side.
Note: Chesapeke Seasoning used on the show was “Old Bay” brand.
Yield: 4 servings
Yields
4 Servings
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