1 Tbsp. Butter
¼ Cup Onions-minced finely
1 Each Egg
2 Tbsp. Mayonnaise
1 tsp. Old Bay Seasoning
4 Tbsp. Fresh Parsley-chopped
1 tsp. Tabasco or your favorite hot sauce
1 tsp. Salt
1 Lb. Crabmeat-drained of any water, any shell or cartilage removed
1/3-1/2 Cup Cracker Crumbs-finely ground or substitute bread crumbs
As Needed Vegetable Oil for Deep Frying
In small saute pan over medium heat, melt butter, add onions. Cook for about 2 minutes until softened and sweet smelling. Allow to cool.
In a bowl, whisk together the egg, mayonnaise, old bay, parsley, tabasco and salt. Add the crabmeat and cracker crumbs and gently fold in just to barely combine without breaking up the crabmeat lumps too much. Divide the mixture into equal size portions and shape each into a ball, about the size of a small golf ball. Place balls on a cooling rack and place in refrigerator to chill.
Meanwhile fill a tall, narrow pot halfway with vegetable oil and heat to 350ºf using a deep fry thermometer to check temperature. When crab cakes are chilled, using a basket, fry two crab cakes at a time until evenly golden and heated throughout. Drain on paper towels. Fry remaining cakes. Flatten into a pattie shape if desired. Serve with salad greens and your favorite tartar sauce, Aioli, cocktail sauce, or as it. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com