Robert Duvall Crab Cake Recipe
Robert Duvall Crab Cake Recipe
Robert Duvall is a phenomenal person and quite possibly the greatest American actor of all time. Remember Apocalypse Now? The crazy army captain that said, “I love the smell of napalm in the morning it reminds me of victory” that’s Robert Duvall. He has starred in The Godfather, The Road, To Kill a Mocking Bird, Crazy Heart the list goes on and on.
He is awesome!
But what does he have to do with cooking crab?
Well, if you haven’t heard, the word on the street is that his mother makes a mean crab cake that you would think was top secret, but not anymore…
Robert Duvall recently (as in 20 years ago, I mean recently in earth years which was barely a hiccup ago geesh!) was on Oprah and revealed all the goods on the crab cake in question.
Now you, my favorite crab nerd-lings,can make these crab cakes Duvall style.
Robert Duvall’s Mother’s Crab Cakes:
Ingredients:
- 1 pound of blue crab meat: jumbo, lump or back-fin
- 2 tablespoons mayonnaise
- 2 eggs, lightly beaten
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt ( I don’t add any salt)
- 1/2 small onion, grated
- 1/2 tablespoon mustard powder
- 18 Ritz crackers broken into crumbs
- butter for frying
Method to the Rad-ness:
Combine all ingredients except for the cracker crumbs and gently fold until mixed.
Mix in the cracker crumbs.
Form into eight equally sixed patties. Place them on a baking sheet, cover with wax paper or plastic wrap and refrigerate for an hour.
in a medium sized frying pan on a medium-high heat melt enough butter so there is about one inch of butter liquid to cook the crab cakes.
Add the cold crab cakes and cook for about six minutes per side. use a second spatula placed on top of the crab cakes to turn them over, otherwise they may fall apart. you are trying to make them crispy on the outside and moist and juicy on the inside.
A simple tartar sauce works well for dipping these crab cakes. You can find our recipes for tartar sauces here.
- 1 pound of blue crab meat: jumbo, lump or back-fin
- 2 tablespoons mayonnaise
- 2 eggs, lightly beaten
- ½ teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt ( I don’t add any salt)
- ½ small onion, grated
- ½ tablespoon mustard powder
- 18 Ritz crackers broken into crumbs
- butter for frying
- Combine all ingredients except for the cracker crumbs and gently fold until mixed.
- Mix in the cracker crumbs.
- Form into eight equally sixed patties. Place them on a baking sheet, cover with wax paper or plastic wrap and refrigerate for an hour.
- in a medium sized frying pan on a medium-high heat melt enough butter so there is about one inch of butter liquid to cook the crab cakes.
- Add the cold crab cakes and cook for about six minutes per side. use a second spatula placed on top of the crab cakes to turn them over, otherwise they may fall apart. you are trying to make them crispy on the outside and moist and juicy on the inside.
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