Curmedgeon Crab Cakes

8 crab cakes
100% would make this recipe for Curmedgeon Crab Cakes again.

These are the best crab cakes I've ever tasted - and I've tasted a lot! These are actually better if you use the less expensive crab instead of the lump - and it's less expensive!

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Curmedgeon Crab Cakes Ingredients

4 tablespoon butter	2 tablespoons Grey Poupon or Dijon mustard
1/2 onion, finely chopped	1/4 pound Saltines crushed into fine crumbs
2 bay leaf	salt and pepper to taste
1 pound Crab	2 eggs
1/4 cup Lemon juice of 1 lemon

Instructions for Curmedgeon Crab Cakes

1. Saut the onion, celery, bay leaf, salt and pepper in two tablespoons of the butter until soft.
2. In a bowl, combine the onion mixture and the crab. Mix in the lemon juice, mustard, and cup of the cracker crumbs. Taste and add salt and pepper.
3. Add the two eggs and mix until incorporated.
4. Form the crab mixture into 8 patties. Coat with the remaining cracker crumbs. Place on a plate and allow to chill in the refrigerator for a few hours.
5. Heat the remaining butter in a large saut pan. Fry the cakes in the butter until golden, then turn and fry the other side. Serve immediately.
Note: These are too good to mask with tartar or cock-tail sauce. If you insist, maybe you just don?t like crab.

Main Ingredient: CrabCuisine: American