Recipe: Crab Cakes from Cookbook to Serve 2, 6, or 24 (1970's)

CRAB CAKES



FOR 2-3 SERVINGS:
1/2 lb cooked lump crabmeat
1 1/2 tbsp egg, beaten*
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh parsley
1/4 tsp dry mustard
1/4 cup mayonnaise
1/8 tsp Worcestershire sauce
1/2 cup dry bread crumbs
2 to 4 tbsp butter

FOR 6 SERVINGS:
1 lb cooked lump crabmeat
1 egg, beaten
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 tsp dry mustard
1/2 cup mayonnaise
1/4 tsp Worcestershire sauce
1 cup dry bread crumbs
6 to 8 tbsp butter

FOR 24 SERVINGS:
4 lbs cooked lump crabmeat
4 eggs, beaten
4 tsp salt
1 1/2 tsp freshly ground black pepper
1 cup chopped fresh parsley
2 tsp dry mustard
2 cups mayonnaise
1 tsp Worcestershire sauce
4 cups dry bread crumbs
1 1/2 to 2 cups (3-4 sticks) butter

1. Trying to preserve whole pieces of crabmeat, combine crabmeat, egg, salt, pepper, parsley, mustard, mayonnaise and Worcestershire sauce in a small bowl (for 2 to 3 servings), medium bowl (for 6 servings), or large bowl/pot (for 24 servings).

2. Using 1/3 to 1/2 cup for each cake, shape mixture into 2 to 3 cakes, 6 cakes, or 24 cakes, each 3/4-inch high.

3. For 2 to 3 and 6 servings, pour all the crumbs, and for 24 servings, 1/4 of the bread crumbs, on a plate and gently roll crab cakes in crumbs to coat evenly on all sides. For the 24 batch, as you shape the crab cakes, discard crumbs that become gummy and add fresh crumbs as needed.

4. Place crab cakes on a plate and refrigerate 2 hours.

5. Over moderate heat, melt 2 tablespoons of butter (for 2-3 servings), 3 tablespoons of butter (for 6 servings), or 1/4 cup butter (for 24 servings) in an 8-inch skillet, 10-inch skillet, or 12 inch skillet, depending on the size of the batch.

6. Cook 2 to 3 crab cakes, half the crab cakes, or 1/4 of the crab cakes until the undersides are golden.

7. Turn cakes over and cook until the other sides are golden and cakes are heated through. Add remaining butter as needed to saute remaining cakes.

TO MAKE AHEAD:
Cakes will keep in refrigerator 3-4 days or in freezer 2 months. To reheat, wrap in foil and warm in a preheated 325 degree F oven 10 minutes or refry in a skillet with a little butter.

*To get 1 1/2 tablespoons egg, beat 1 egg in a small bowl and measure out the amount needed.

Preparation time (including 2 hour refrigeration) 2 1/2 hours; 3 hours; 4 1/2 hours (for the 2-3, 6, and 24 batches, respectively)

Source: Cookbook to Serve 2, 6, or 24: America's Best Restaurant Recipes Compiled and Tested by Barbara Kraus, 1973