- 36 Saltine Crackers, crushed
- 1/4 cup Milk
- 1 lb Fresh Crabmeat, in large pieces
- 1/4 cup Mayonnaise
- 1/4 cup Chives, finely chopped
- 1 tbsp Butter, melted
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 Egg
- 1/2 tsp Tabasco Sauce
- Pepper, to taste
- 2 tbsps Olive Oil
In a bowl, combine half of the crushed saltine crackers with the milk. Let sit for 5 minutes. Add the remaining ingredients, except for the oil and mix carefully to avoid breaking up the crabmeat. Season with pepper.
With your hands, form the mixture into 4 patties and place on a large plate. Press each patty into the remaining crushed crackers and coat well.
In a non-stick skillet over medium heat, brown half of the patties at a time in the oil for 4 to 5 minutes on each side or until nicely browned. Drain on paper towels. Cook the remaining patties and add more oil as needed.
Enjoy with September's Wine of the Month - Inniskillin Reserve Fumé Blanc.