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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Wonderful recipe. Usually when I have crab cakes, I taste more stuffing than crab. This recipe blends all ingredients beautifully. I used canned crab meat when I can't get to the market to get fresh meat. Favorite dipping sauce, for serving Ingredients:
1 lb crabmeat (picked free of shells) or 4 (4 ounce) cans crabmeat |
2 teaspoons old bay seasoning |
1/3 cup cracker (crushed (recommended ( ritz) |
3 green onions, finely chopped (green and white parts) |
1/2 cup bell pepper (finely chopped) |
1/4 cup mayonnaise |
1 egg |
1 teaspoon worcestershire sauce |
1 teaspoon dry mustard |
1/2 lemon, juice of |
1/4 teaspoon garlic powder |
1 teaspoon salt (emeril's fish rub) |
flour, for dusting |
1/2 cup peanut oil |
Directions:
1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
2. Heat oil in a large skillet over medium heat. 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.
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