Crab Cakes

I’m really bad at these...mine always fall apart, but your Daddy can make them. Please don’t use immitation crab meat for these, save the fake stuff for crab dip :)

  • 1 pound crabmeat, picked free of shells

  • 1/3 cup crushed crackers (recommended: Ritz), or Unseasoned Bread Crumbs

  • 2 green onions (green and white parts), finely chopped

  • 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

  • Dash cayenne pepper (or a teaspoon if you like it hot)

  • Flour, for dusting

  • 1/2 cup peanut oil (see note on oil)

  • Favorite dipping sauce, I like Thousand Island Dressing, Tartar Sauce is good as well.

  • In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties, place on a cookie sheet, and chill in the fridge for about 30 minutes. The chilling will help the patties stick together.

  • Take out of the fridge and dust with flour.

  • 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.



Crab Cakes photo Add to my Library
 
recipe by: Elizabeth Pentecost
viewed: 156 times
yields: 4 to 6 servings
prep time:
1 hr
total time:
1 hr 45 min
notes:

Peanut oil is the only oil that does not add a flavor to what you're cooking in it. It also doesn't let flavors of different foods blend, meaning, you can cook fish, beef, and chicken in peanut oil together, and it won't make everything taste like fish.

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