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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Another one of Paula's home runs! Posting here for safe keeping! Making again on the 4th of July.... Ingredients:
1 lb crabmeat, picked free of shells |
1/3 cup crushed cracker (recommended -- ritz) |
3 green onions, finely chopped (green and white parts) |
1/2 cup finely chopped bell pepper |
1/4 cup mayonnaise |
1 egg |
1 teaspoon worcestershire sauce |
1 teaspoon dry mustard |
1/2 lemon, juiced |
1/4 teaspoon garlic powder |
1 teaspoon salt |
1 dash cayenne pepper |
flour, for dusting |
1/2 cup peanut oil |
favorite dipping sauce, for serving |
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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