Co-Op Recipe Favorites
In a large bowl, gently fold together the crab, mustard, eggs, mayonnaise, bread crumbs, hot sauce, pepper, spice blend and salt, being careful not to overmix.
Using your hands or an empty tuna can with both ends cut out, form the mixture into crab cakes.
Have ready a large plate lined with paper towels. In a large skillet over medium heat, heat equal amounts of butter and oil until hot. You want enough fat to reach a depth of about 1/4 inch. Add the cakes to the skillet, being careful not to crowd the skillet, and fry until the bottoms are brown. Carefully flip the cakes and fry until the other side is also toasty brown. Transfer to the paper towel to drain. Sprinkle with sea salt. Serve immediately.
Per serving: 120 calories, 13 gm protein, 1 gm carbohydrates, 7 gm fat, 88 mg cholesterol, 2 gm saturated fat, 288 mg sodium, trace dietary fiber
Makes about 3/4 cup
Tracy Johnston's daughter, Kendall, 3, helps "plate" the crab cakes by artistically swirling the remoulade around the crab.
3/4 cup mayonnaise
1 tablespoon Emeril's Original Essence (may substitute other seasoning mix, such as Tony Chachere's or Old Bay)
Red hot pepper sauce to taste, such as Crystal hot sauce
A few drops water
In a bowl, combine the mayonnaise, spice blend, red hot pepper sauce and just a few drops of water. If necessary, add additional water to attain the desired consistency, a few drops at a time. Put it in a squeeze bottle and allow the kids to decorate the plates.
Per serving (based on 16): 76 calories, trace protein, trace carbohydrates, 8 gm fat, 4 mg cholesterol, 1 gm saturated fat, 123 mg sodium, 0 gm dietary fiber
© 2004 The Washington Post Company
Pizza on planning night.
(Stephanie K. Kuykendal For The Washington Post)