We know crab cakes aren’t all that New England, but they sure are tasty with a beer. Some new friends recently shipped us some of their delicious crab cakes that we made at home. We met the folks at the Mud City Crab House from Manahawkin, NJ at the Knorr Great Chowder Cook-Off in Newport this past June. They absolutely fell in love with Gansett. In fact their clam chowder even won an award that day. So they sent some of their crab cakes to us and we enjoyed them with a Gansett clam can. Afterward we dug up one of our recipes and thought to share with you. This is a good one, so start cracking those crabs!
* 1 pound crabmeat
* 2 slices white bread, crusts trimmed
* 1 egg, beaten
* 1 tablespoon mayonnaise
* 1 teaspoon Dijon-style prepared mustard
* 1 teaspoon Worcestershire sauce
* 1 tablespoon Old Bay Seasoning TM
* 2 tablespoons butter
1. Pick the crab meat to remove any remaining pieces of shell.
2. Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
3. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.