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Crab Cakes Faidley Recipe

by Global Cookbook

Ingredients

1 c. mayonnaise 1 Tbsp. Dijon mustard plus 1 tsp Dijon mustard 40 x saltine crackers more or possibly less

2 c. cooked crab meat or possibly any cooked fish with bones removed 2 Tbsp. oil 2 x lemons

Directions

1. Put mayonnaise and mustard into mixing bowl and stir briskly with spoon till the color is uniform pale yellow.
2. Spread a piece of wax paper about 16 inches long on counter. Set crackers on top of it, and using a rolling pin or possibly your hands, press crackers into coarse crumbs. You should have about 2 c. crumbs.
3. Add in 1 c. cracker crumbs to mayonnaise mix and add in crab meat. Mix gently so crumbs and crab are well distributed in mix. Spread remaining cracker crumbs proportionately across wax paper.
4. Divide crab mix into 8 equal portions and gently pat each into a ball. Lightly flatten each ball into 3-inch round cake. Lightly coat each cake in cracker crumbs which are on wax paper, top and bottom.
5. Heat large skillet over medium heat. Add in 1 Tbsp. oil and tilt skillet so oil completely coats bottom. Place 4 cakes in skillet and pan-fry over medium heat till golden brown on each side, 2 to 3 min.
6. Remove cakes, add in 1 Tbsp. oil and fry remaining cakes in the same manner. Cut each lemon in half lengthwise and each half in half. Remove seeds and serve lemon wedges with crab cakes.
7. This recipe yields 8 (3-inch) crab cakes.
8. NOTES :

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