Ingredients
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1/4 cup mayonnaise
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1/4 cup onion, minced
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2 medium eggs, lightly beaten
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon dry mustard
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1/4 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 lb lump crabmeat, picked over and flaked
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2 tablespoons unsalted butter
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1/4 cup olive oil
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chili-garlic sauce
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1 tablespoon olive oil
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2 chives, chopped finely
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1 tablespoon garlic, minced
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3 tablespoons chili sauce
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1/2 cup heavy cream
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1/4 cup white wine, Riesling
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2 -3 tablespoons lime juice
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lemon wedge
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1 cup soda cracker, FINELY crushed
Instructions
- In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
- Fold in crabmeat and 1/4 cup of cracker crumbs.
- Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
- Refrigerate for at least 2 hours or overnight to "set" cakes.
- *About 10 minutes before cooking cakes,* MAKE SAUCE.
- Heat oil in small heavy sauce pan over medium-low heat.
- Add chives and garlic; sauté until tender, about 3 minutes.
- Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
- Remove from heat, cover and keep warm over hot water.
- MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
- When ready to serve:
- In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
- When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
- Drain crab cakes on paper towels; then keep warm in a low oven.
- Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
- Serve with lemon wedges and Garlic-Chili Sauce.