Categories: Fish- Seafood

Ingredients

• 2 slices fresh white sandwich bread
• 3 large egg whites OR 2 whole eggs
• 1 Tbsp. mayonnaise
• Seasonings:
• 1 1/4 tsp. paprika
• 1/2 (scant) tsp. curry powder
• 1/2 scant tsp. black pepper, freshly ground
• 1/2 scant tsp. dry mustard
• 1/4 scant tsp. ground allspice
• 1/8 tsp. ground red pepper (cayenne)
• 3 Tbsp. minced, fresh, flat-leaf parsley
• 1 1/2 tsp. Worcestershire sauce
• 1 tsp. dry cherry
• 3 drops hot pepper sauce
• 1 1/2 lb. fresh lump crab meat, picked over , OR white fish
• 1 Tbsp. extra-virgin olive oil OR half butter and half oil

Directions

1. In a food processor, process white bread to soft crumbs. You should have 1 cup. Scrape they into a medium bowl. Stir in eggs and mayonnaise and whisk in seasonings.

2. Blot crab meart dry with paper towels; add to bowl. Toss lightly with a fork to combine, taking care not to break up all lumps of crab meat. Shape crab mixture into 12 (2 1/2 to 3 inch) patties and place on a baking sheet lined with wax paper Refrigerate at least `1/2 hour, and up to 4 hours to let patties dry slightly.

3. In a 10-inch nonstick skillet, heat half the oil over moderate heat until hot but not smoking.

4. Using a spatula, gently slide 6 crab patties into pan. If they break apart, simply press them back together in pan. They will set as they cook. Fry until golden brown, about 3 minutes on each side. Keep crab cakes warm in a low oven whole frying the other 6, using remaining oil. Serve at once.

5. Variation:

6. Ginger and Cilantro Crab Cakes: Follow preceding recipe substituting following seasonings; 1 1/2 cups fresh cilantro leaves only, spun dry or pat dry with paper towels; 2 Tbsp. grater fresh ginger; 2 scallions, cut into 1/4-inch rings, about 1/4 cup; `1 Tbsp. Plus 1 tsp. Chinese or Thai chili paste, or to taste; 2 tsp. dry sherry OR sake; 1/2 tsp. kosher salt; and 1/2 tsp. granulated sugar. Add seasonings to food processor and process to make a thick paste, about 15 seconds. Scrape mixture into bowl with bread crumbs. Stir in egg whites and mayonnaise and fold in crab meat. Proceed as directed in previous recipe, using roasted sesame oil or toasted peanut oil to fry cakes.

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