Ninny’s Crabcakes

My ancestors, while being descended from the wild Vikings and Celts, ended up on the coast of North Carolina, specifically Snead’s Ferry.   This is the recipe my grandmother (Ninny) used for her crabcakes.  You can use some kind of sauce with it if you wish: tartar, spicy mustard, wasabi….I prefer to eat with just a simple sprinkle of fresh lemon juice.  If any are leftover, they’re good for breakfast too tucked into a hot homemade buttermilk biscuit with a cup of strong coffee with lots of cream.

 

Crabcakes

1 pound lump crabmeat
1/3 cup finely crushed saltine crackers
3 green onions (green and white parts), finely chopped
1/4 cup mayonnaise (Dukes for diehards, Hellmans for others)
1 egg, beaten
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 lemon, juiced
1/2 teaspoon salt
Dash cayenne pepper
A couple of dashes of hot sauce
Flour, for dusting
1/2 cup vegetable oil

 

Pick over crabmeat to remove any shell or cartilage.  In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour.  Refrigerate for several hours before frying.Heat oil in a large skillet over medium heat (I use my great grandmother’s cast iron skillet). When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.  Makes 6 cakes.