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  • Crab Cakes

    1 vote
    Crab Cakes
    Prep time:
    Cook time:
    Servings: 6
    by Chef Smith
    226 recipes
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    Ingredients

    • 1 pound crabmeat, picked free of shells
    • 1/3 cup crushed crackers (recommended: Ritz)
    • 3 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
    • 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.
    3. * I make mine about 2 inches wide and about an inch thick and serve them as apps. But you can make them bigger for main dishes. Best served with a Rumalade Sauce as a base, Crab Cake on top slightly off centered and a corn relish on top. Sprig of Cilantro or Parsley as a garnish.

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