Chef John Nelson, Meridian
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INGREDIENTS
2 pounds of crab meat
2 tablespoons of good quality mayonnaise
1 scant tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon horseradish
Couple splashes hot sauce, or more if you like
1 large egg
3 tablespoons flour
1/2 teaspoon baking powder
1/4 cup unbaked cracker meal
1 tablespoon chopped flat-leaf parsley
2 green onions, thin sliced
1/2 teaspoon white pepper
Butter for frying
INSTRUCTIONS
-Whisk mayonnaise with all wet ingredients until creamy smooth.
-Whisk in flour, baking powder, cracker meal and pepper until completely blended with your wet ingredients.
-Add parsley and green onion and blend into the wet mixture.
-Fold in crab meat gently so you do not break it in to small pieces; you want to have big chunks for great texture in your cakes. If your mixture seems a bit wet, wait for at least five minutes for the cracker meal to fully absorb the moisture. If the mixture still seems a bit too
loose, don’t add more cracker meal, but dust the top of the mixture with flour and carefully fold it in.
-Fry cakes in butter on moderate heat until golden brown on each side. A good cake should be golden outside and just a touch underdone on the inside.