Serves 12-16
Ingredients
1.5 cups cup low-fat
mayonnaise
1.5 cups finely chopped onion
6 Tbsp. chopped parsley
12
eggs, slightly beaten
3 tsp. Worcestershire sauce
3 tsp. dry
mustard
1.5 tsp. salt
1.5 tsp. hot pepper sauce
6 lbs. fresh
crabmeat
6 cups finely crushed soda/saltine crackers
1.5 cups vegetable
oil
12 Tbsp. butter
For Low-Fat Citrrus Mayo:
6 Tbsp. fresh lemon juice
2 pinches of salt
6 small cloves
garlic
Directions
Mix together the mayo, eggs, onion, and parsley. Add Worcestershire sauce, dry mustard, salt and hot sauce.
Throroughly mix all the crab meat with 1/4 of the cracker crumbs. Add the mayo mix and blend. Shape into 16 cakes. Roll cakes in remaining crumbs.
Place crab cakes on a baking sheet lined with wax paper. Refrigerate for one hour or overnight. Melt 2 Tbsp. of butter and 4 Tbsp. of oil in heavy saucepan or sautee pan. Let foam subside
Place 6-8 crabcakes in the hot butter and oil. Cook over medium heat, 2 to 3 minutes per side. Drain cakes on paper towels. Repeat with remaining butter and oil. Keep crab cakes warm in 200 degree oven while preparing lemon mayo.
For lemon mayonaise: mince garlic. Add to mayo along with lemon juice and salt. Remove cakes from oven. Serve with lemon mayonaise.