SUNSHINE COAST CRAB CAKES

cook time:: 10 MINUTES

Makes 4 to 6 servings

ingredients

1 POUND CRAB MEAT, PICKED FREE OF SHELLS
1/3 CUP CRUSHED RITZ CRACKERS
3 GREEN ONIONS (GREEN AND WHITE PARTS), FINELY CHOPPED
1/2 CUP FINELY CHOPPED BELL PEPPER
1/4 CUP MAYONNAISE
1 EGG
1 TABLESPOON OLD BAY SEAFOOD SEASONING (optional)
1 TEASPOON WORCESTERSHIRE SAUCE
1 TEASPOON DRY MUSTARD
1/2 LEMON, JUICED
1/4 TEASPOON GARLIC POWDER
1 TEASPOON SALT
DASH CAYENNE PEPPER
FLOUR, FOR DUSTING
1/2 CUP PEANUT OIL
FAVORITE DIPPING SAUCE, FOR SERVING

directions

IN A LARGE BOWL, MIX TOGETHER ALL INGREDIENTS, EXCEPT FOR THE FOUR AND PEANUT OIL. SHAPE INTO PATTIES 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 SAUCES.

Source: woodysfour Wood