Sponsored by Mondelēz International
Nancy Longo
Pierpoint
Baltimore, Maryland
Description:
We have made these crab cakes for the last 30 years using RITZ crackers.
5 Servings/approximately 5 oz each
CRAB CAKES
Ingredients
1 lb Maryland jumbo lump crab
20 RITZ crackers, crushed
1 small egg
1 Tbsp Dijon mustard, strong n spicy
3/4 cup mayonnaise
1 Tbsp Old Bay seasoning
1 tsp Worcestershire sauce
1 Tbsp lemon juice
1 Tbsp chopped, fresh parsley
1 cup vegetable oil approximately
Directions:
Clean crabmeat and set a side. Combine crushed RITZ crackers, egg, mustard, mayonnaise, Old Bay, Worcestershire sauce, lemon juice, and parsley, and mix thoroughly. Gently fold in crabmeat so not to break the lumps. Form into cakes and refrigerate until chilled. Sauté in vegetable oil until golden brown on both sides. Serve with tartar sauce, slaw and fries.
SLAW
Ingredients:
1 lb shaved Brussels sprouts
1/2 cup mayonnaise
1/3 cup cider vinegar
1/4 cup sugar
1 Tbsp celery seed
1 cup shredded carrots
1 tsp lemon juice
Directions:
Blanch Brussels spouts and mix with remaining six slaw ingredients: mayonnaise, vinegar, sugar, celery seed, shredded carrots and lemon juice. Cool.
TARTAR SAUCE
Ingredients:
1 cup mayonnaise
1 Tbsp chopped cornichons
4 Tbsp capers
4 Tbsp chopped roasted peppers
2 Tbsp lemon juice
Directions:
Combine mayonnaise, cornichons, capers, chopped roasted peppers and lemon juice.
FRIES
Ingredients:
4 potatoes
3 cups vegetable oil, approximately
Directions:
Cut four potatoes into julienne strips, and fry in vegetable oil in a 10-inch black skillet pan at a high heat.
