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 YuliaG
on June 10, 2013
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Made these numerous times, always a hit!
By tomfugaban_12999821
Plymouth, 62
on May 27, 2013
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Excellent. I'm done trying other crab cake recipes now, this is a keeper. I am going to lower the amount of bell peppers by a little bit and replace the difference with celery next time. Just a personal preference.
Once again Thanks Paula!
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!
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