Crab cakes
- prep time:
- 15 minutes
- cook time:
- 20 minutes
- total time:
- 35 minutes
Makes 4-6 servings
Nathan
ingredients
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers--Ritz
- 3 green onions, both 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 of 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 crabcakes in batches in pan and fry until browned, about 4-5 minutes. Carefully flip cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
notes
Make sure to shape the cakes tightly so they don't fall apart when you flip them.
Source: Nathan
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