Crab Cakes Recipe #168402
Wonderful recipe. Usually when I have crab cakes, I taste more stuffing than crab. This recipe blends all ingredients beautifully.
I used canned crab meat when I can't get to the market to get fresh meat. Favorite dipping sauce, for serving
by Jorja Jones
23 min | 15 min prep
SERVES 6 -8
- 1 lb crabmeat (picked free of shells) or 4 (4 ounce) cans crabmeat
- 2 teaspoons Old Bay Seasoning
- 1/3 cup cracker (crushed (recommended ( Ritz)
- 3 green onions, finely chopped (green and white parts)
- 1/2 cup bell pepper (finely chopped)
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juice of
- 1/4 teaspoon garlic powder
- 1 teaspoon salt (Emeril's Fish Rub)
- flour, for dusting
- 1/2 cup peanut oil
- 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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5 stars