Crab Cakes

By ROBandSEAN

Ingredients

• 1 1 1 pound crabmeat, picked free of shells
• 1/3 1/3 1/3 cup crushed crackers (recommended: Ritz)
• 3 3 3 green onions (green and white parts), finely chopped
• 1/2 1/2 1/2 cup finely chopped bell pepper
• 1/4 1/4 1/4 cup mayonnaise
• 1 1 1 egg
• 1 1 1 teaspoon Worcestershire sauce
• 1 1 1 teaspoon dry mustard
• 1/2 1/2 1/2 lemon, juiced
• 1/4 1/4 1/4 teaspoon garlic powder
• 1 1 1 teaspoon salt
• Dash Dash cayenne pepper
• Flour, for dusting
• 1/2 1/2 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.

Details

Servings 6
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

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.