Polly’s Best Ever Crab Cakes
My schoolmate Polly served the most scrumptious crab cakes at a get together during our high school reunion season. From her recipe I made a few substitutions based on what I had in the cupboard, which made them just a tad spicier than the originals. Be sure to use a good extra virgin olive oil for frying.
Makes about 15 crab cakes
- 1 lb lump crabmeat
- ½ red bell pepper finely chopped
- ¼ cup mayo
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ teas black pepper
- 1 tsp dried mustard OR prepared Dijon mustard
- 2 teas Calabrian Chili Paste
- 1 beaten egg
- ¾ cup Italian Style breadcrumbs
- ½ cup crushed saltines OR Ritz crackers
1 cup of extra virgin olive oil (our Greek EVOO from Crete is best)
Drain the crabmeat well and then combine all of the ingredients EXCEPT the breadcrumbs, saltines and olive oil and mix just enough to incorporate the egg. Add the breadcrumbs ¼ cup at a time until the crabmeat comes together. (You may not want to use all ¾ cup.) Using a ¼ cup measure form the mixture with your hands into cakes and then press the cracker crumbs around the cakes being sure they are coated. Let sit for about 5 minutes while you heat the oil in a frying pan on MEDIUM heat. Once it is heated fry the crab cakes for about 4 minutes on each side. Drain on paper towels.
Serve immediately with Remoulade Sauce, Horseradish Sauce, Calabrian Chili Paste or plain with wedges of lemon.