Northern Neck Crab Made Into Cakes

One of the benefits of going to the Northern Neck of Virginia was our ability to buy fresh local hand picked crab meat. Finding American crabmeat is a not the easiest thing around here. It is also very expensive since it is such a labor intensive product. After our breakfast on Memorial Day Russ and I stopped at the Jim Dan Dee seafood market and picked up a pint of Oysters and a pint of lump crab meat and a pint of special crab meat.

We ate the oysters that night because the fresher the Oysters the better, but the crab night was coming.

Last night I made crab cakes using half lump and half special crab meat, but only half of each. Tonight I made corn and crab chowder using the left over crab. Boy, they really have some yummy crab up in the Northern Neck. Tonight I am doing the crab cake recipe , later will come the chowder recipe.

Crab cakes

1/4 cup of mayo

2 T. Lemon Juice

1 egg

Squirt of Sriracha

Glug of Worcestershire sauce

Mix these ingredients well.

1/4 cup of oyster crackers well crushed.

Add cracker crumbs to the sauce and then gently fold in the special crab meat followed by the lump crab meat working so gently as to not break the lumps. Set the bowl of crab cake mixture in the fridge for at least 30 minutes.

Scoop out crab mixture and form into patties about an inch thick.

In a non-stick fry pan, melt 2 tablespoons of butter on medium high heat. Add the crab cakes to pan and cook on one side for three minutes and gently flip and cook on the other side for two minutes.

I like a real horseradishy cocktail sauce with my crab cakes, or just a good squirt of lemon. Nothing better. But then there is the chowder …



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