Photo: Crab Cakes Recipe
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
In a large bowl, mix together all ingredients, except for the flour 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 sauce.
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By elbo13@hotmail.com
Pompton Lakes, NJ
on May 02, 2013
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This is a great recipe! Here's a hint for those people that think it's too watery! Make the cakes ahead of time and refrigerate them for a couple of hours. They will not fall apart when you try to cook them, and by the way, use some old bay!
By mikey6568
Saint Albans, WV
on May 01, 2013
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Wayyyyy too much liquid and too soggy. Flavor was great, but I wished I'd added some Old Bay like the previous posts indicate. Had to bail this recipe out by adding some leftover cornbread to the mix to dry it up since the first almost fell apart. Turned out much better after adding the extra filler.
By Mguilliee
on April 15, 2013
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Very flavorfull. Adding extra ritz crackers is a must. Added panko bread crumds (1/4 cup to the crab mix and flour mix. Akso added couple dashes of Old Bay seasoning and smoked paprika. Added a nice flavor. Dried the crab with paper towels. This helped tremendously to keep the mix from becoming too soggy. Happy cooking!! =
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