Ingredients (serves four to six)
450g jumbo lump or backfin crab meat
2 slices white bread
1 tbsp mayonnaise (light or regular)
1 tbsp Dijon mustard
2 teasp special crab seasoning
1 tbsp snipped parsley (optional)
Tartare sauce or cocktail sauce
1 Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg.
2 Mix in the mayonnaise, Dijon mustard, seasoning and parsley, and beat well.
3 Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
4 Form the cakes by hand into patties about 8cm wide and 2cm thick. Shape should be like a cookie, not like a meatball or golf ball.
5 Place the cakes in the refrigerator for at least 45 minutes before cooking (this is important so the cakes don't fall apart).
6 To grill the crab cakes, slip them under a preheated grill until nicely browned, turning to cook evenly. They should take about four to five minutes on each side.
7 To sauté, heat a small amount of butter or olive oil in a skillet and sauté the cakes, turning several times until golden brown – about eight minutes total cooking time.
8 Serve immediately with tartar sauce, mustard or cocktail sauce on the side.
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