Chef Kevin Walker's Famous Cherokee Crab Cakes
INGREDIENTS
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Makes 3 to 4 Servings.
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2/3 cup Crab Mayonnaise (select from 2 recipes below, according to crab)
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1 1/4 pound fresh crab, well picked to remove any shell
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2 ounces saltine crackers, ground
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1/2 ounce dry white wine
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3 ounces (2/3 stick) butter,
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This is a delicious seasoned mayonnaise to hold the chunks of crab together for marvelous crab cakes. A small amount of egg is added to ensure a good set.
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3/4 cup plus 1 tablespoon mayonnaise
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0.6 large egg (beat an egg and use slightly more than half)
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1 scant teaspoon Old Bay Spice
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1 scant teaspoon Dijon mustard
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1/4 teaspoon salt
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1/2 teaspoon dry mustard
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1/3 teaspoon Worcestershire sauce
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1/3 teaspoon lemon juice
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Mix all ingredients. Makes about 3/4 cup.
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Crab Mayonnaise for Dungeness Crab
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This is an alteration of the recipe above more appropriate for the qualities of Dungeness crab.
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3/4 cup plus 1 tablespoon mayonnaise
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0.6 large egg (beat an egg and use slightly more than half)
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1/2 teaspoon sugar
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1/2 teaspoon Dijon mustard
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1/2 teaspoon sea salt
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1/2 teaspoon dry mustard
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1/3 teaspoon Worcestershire sauce
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1/3 teaspoon lemon juice
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Mix all ingredients. Makes about 3/4 cup.
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