Frying crab cakes is the super method of cooking the tasty dish in the pan. The measurement of the cakes varies from one-inch diameter cakes for an appetizer to three inches wide for the main dish.
If the cakes hold more moisture, the cooking is not difficult at all. As the cooking procedure is not complicated, only a few practices can aid you to get the achieved result.
Make your dear crab-cake recipe; be sure the mixture is not so dry that may fall apart naturally. Size the mixed ingredients with the cakes which are about one inch high.
Use olive oil in a frying pan and use medium high heat.
You can use a spatula to keep the crab cakes into the warm frying pan. Make it sure that the oil may not splatter on your skin.
Use heat until the crab cakes get the golden brown color on one side facing down. It may take up to 5 minutes.
Use a spatula to flip the crab cakes. Be careful so that it may not break apart. Cook the other side of the cakes for some time until it gets golden brown color. It can also take five minutes.
Take the crab cakes out of the frying pan and keep them on a platter lined along with paper towels to eliminate excess oil.
Finally serve it immediately.
Before eating the crab cakes, test the temperature of it. The temperature must be at least 145 degrees F. it may prevent you from food-borne illness.
Mrs. Duvall’s Pan-Fried Crab Cakes
- 1⁄4 cup mayonnaise
- Two eggs, lightly beaten
- 1⁄4 cup minced onion
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon Worcestershire sauce
- one lb lump crabmeat, picked over
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon dried mustard
- 1⁄4 cup vegetable oil
- one cup finely crushed soda cracker
- two tablespoons unsalted butter
Keep mayonnaise, eggs, salt, dry mustard, sauce, Worcestershire cayenne pepper, and onion etc. in a medium bowl. Fold 1/4 cup of cracker crumbs and crabmeat.
Size the mixture in sixteen cakes about one inch thick. Use the rest of cracker crumbs on the crab cakes and put it on a baking sheet lined with the wax paper.
In a big bowl, melt one tablespoon of butter in two tablespoons of oil. Since the foam subsides, use half of the crab cakes as well as a cook over moderate heat as long as crisp and golden, two or three minutes per side.
Keep the crab cakes on a paper towel and make it warm in the low oven. Cook the rest of crab cakes with the rest of one tablespoon of butter and two tablespoon oil. Then add the lemon wedges.