crabcakes á la Mary
Alex Irvine
Good for eating with other crab cakes...
ingredients
- 2 cans (6.5 oz each) lump crab meat, drained
- 8 Saltine crackers, crushed
- 1 egg, beaten
- 2 tsp Dijon mustard
- 1/2 tsp curry powder
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
directions
- 1
Combine all ingredients except the olive oil. Mix gently and form into 4 cakes. Place on wax paper and chill in fridge for at least 20 minutes.
- 2
Heat olive oil in a large skillet over medium heat. Fry cakes, 4 minutes per side.
- 3
Serve with salad and chilled wine.
notes
Garlic Mayo and Gulden's mustard are good sides...
Source: Mary Irvine
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