Crab Cakes

Ingredients

  • 1/4 C mayonnaise
  • 1/4 C minced onion
  • 2 large eggs, lightly beaten
  • 1/2 tsp.Worcestershire sauce
  • 1/2 tsp. dry mustard
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1 lb. lump crabmeat, picked over
  • 1 C finely crushed soda crackers
  • 2 Tbsp. unsalted butter
  • 1/4 C vegetable oil
  • Lemon wedges, for serving

Directions

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.
Can be prepared and refrigerated overnight before cooking.

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Tasting Room Hours
Thursday - Monday
12:00 pm - 5:00 pm
or by appointment
Contact Us
Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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