Crab Cakes with Imperial Sauce
We took this appetizer favorite and made it the center of attention at dinner.
Gather Your Ingredients
Key Equipment
Before You Begin
If you can find it, buy fresh lump crabmeat for the crab cakes—it's more expensive but worth every penny. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble.
Instructions
1.
Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.
2.
Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.
3.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.
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