The recipe on which I based my version of Crab Cakes focused on showing off the flavor of the crab without covering it up with strong tasting ingredients. The recipe also recommended preparing crab cakes mix few hours before cooking, since the taste and texture would improve if it spent few hours in the fridge.
3 cups crab meat (about 1 lb)
4 slices of white bread without crusts diced into small cubes . The best bread to use is ‘wonder bread’ since it gives great ‘gluing’ effect and has very neutral taste .
2 tbsp. tablespoons dry white wine
1 / 2 tbsp. lemon juice
3 tbsp. thick mayonnaise
a pinch of ground white pepper
one piece of red hot pepper (jalapeno), finely chopped
tablespoon of melted butter
Salt if needed
Pour wine and lemon juice over diced bread. Add eggs whipped with mayonnaise, mix well and let it stand for 10-15 minutes until bread completely softens. Stir in crab meat, butter and the rest of the ingredients. Put crab cakes mix in refrigerator for 1 to 24 hours.
Form small patties and fry them in a mixture of corn oil and butter on medium heat for about 4 minutes per side or until golden brown.