Tuesday, August 2, 2011

Crab Cakes


  • 1 pound crabmeat, picked free of shells (if you're on a budget, use imitation)
  • 1/3 cup crushed crackers or Panko (I recommend Panko bread crumbs)
  • 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
  • 1/2 teaspoon dry mustard (use 1 tsp if you like more mustard flavor)
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil (I used canola--just use what you have)
  • 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.
I also served with sauteed asparagus.
Adapted from Paula Deen's recipe

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