CRAB CAKE

crab cake canapes

 

Emma’s Lower Ninth Ward  Crab Cakes

 

According to Encyclopedia of American Food and Drink, John F. Mariani [Lebhar Friedman: New York] 1999 “Crab cake.” A sauteed or fried patty of crabmeat. The term dates in print to 1930 in Crosby Gaige’s New York World’s Fair Cook Book, where they are called “Baltimore crab cakes”.  My MaMaw says crab cakes are just another croquette! How many different kinds croquettes do you make?

CRAB CAKES

5 saltine crackers, no salt tops, 1 pound can lump crab meat, 1 1/2 teaspoon seafood seasoning, 1 teaspoon dried parsley flakes, 2 stalks diced celery, 1 tablespoon diced red bell pepper, 2 finely diced dill pickles, 3 diced green onions, 1 tablespoons baking powder, 1 egg, slightly beaten, 4 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 1/2 tablespoons granulated garlic, ¼ teaspoon dry mustard, 2 teaspoons hot sauce, ¼ teaspoon tarragon, flour for dusting and oil for frying.

In a bowl crumble crackers, add crab.  Add remaining ingredients, except flour and oil, mix well.  Make sure you leave some crab pieces in lumps.  Scoop up a heaping tablespoon of the crab mixture, roll into a ball and slightly flatten out into patties, dust with flour.  Heat approximately 1-inch of oil in a skillet.  Carefully drop patties into hot oil fry until golden brown on both sides, which takes between 3 to 4 minutes.  Remove from skillet and allow to drain.

What’s your favorite croquette?  Share your recipe with us.

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