Robert Duvall
Mother's Crab Cakes

Yield: 6 hamburger-size cakes or 15 to 18 hors d'ouvres

Ingredients

• 1 pound crab meat, jumbo, lump or back-fin*
• 2 heaping tablespoons mayonnaise
• 2 eggs, lightly beaten
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/2 small onion, grated
• 1/2 tablespoon mustard powder
• 18 Ritz crackers, crumbled

Instructions

1. Combine all ingredients except the crackers. Add crackers crumbs in as close to sauteing as possible so that they crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d'ouvre-size, depending on how they will be served.
2. Sauté in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it crispy outside but moist and juicy inside.

Notes

* The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both.

A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.

Attribution

Robert Duvall's Mother