Crab Cakes From The Pawley Island Inn Recipes

FAIDLEY'S WORLD FAMOUS CRAB CAKES

Steps:

• Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
• In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
• Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
• Let the mixture sit for 2-3 minute.
• before forming the cakes.
• Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
• Do NOT pack the mixture too firmly.
• The cakes should be as loose as possible, yet still hold their shape.
• Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
• Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
• Chill for at least 1 hour.
• To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
• Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
• on each side.
• Remove with a slotted utensil to a paper towel to drain.
• To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
• on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
• total cooking time.
• Serve at once with tartar sauce on the side.
• Makes 4 servings.

PAWLEYS ISLAND INN CRAB CAKES

Steps:

• Blend mayo, pepper, egg white, lemon juice and cracker meal.
• Fold lightly into crabmeat.
• Shape into patties and roll in fresh bread crumbs.
• Saute in heavy skillet with butter until evenly browned.
• Drain on paper towels before serving.

PAWLEYS ISLAND INN CRAB CAKES

Steps:

• Blend mayonnaise, pepper, egg white, lemon juice, and cracker meal; then fold lightly into crabmeat. Shape into patties and roll in fresh bread crumbs. Sauté in heavy skillet with butter until evenly browned. Drain on absorbent towel before serving.

CRAB CAKES FROM THE PAWLEY ISLAND INN

Steps:

• In a large bowl combine well the mayonnaise, the cracker crumbs, the cayenne, the celery seeds, the mustard, the lemon juice, and the egg white and gently stir in the lump crab meat. Form the mixture into six 1/2 inch thick cakes and coat the cakes with most of the bread crumbs. Sprinkle a large plate with remaining bread crumbs, transfer the crab cakes to the plate, and chill them, covered loosely, for at least 1 hour and up to 4 hours. In a large heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it saute the crab cakes, turning them once, for 4 minutes, or until they are golden. Transfer the crab cakes with a slotted spoon as they are cooked to paper towels to drain and arrange them on a heated platter. Garnish the crab cakes with the lemon wedges and serve them with accompanying sauce.