Prep 20 mins
Cook 18 mins
Another one of Paula's home runs! Posting here for safe keeping! Making again on the 4th of July....
- 1 lb crabmeat, picked free of shells
- 1⁄3 cup crushed cracker (recommended -- Ritz)
- 3 green onions, finely chopped (green and white parts)
- 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
- 1 dash cayenne pepper
- flour, for dusting
- 1⁄2 cup peanut oil
- favorite dipping sauce, for serving
- 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.
This is the BEST crab cake recipe I have ever made. I didn't change a thing! Thanks for sharing the recipe. I have saved this recipe for everytime I have fresh crabmeat on hand.
With all the sodium floating around in this dish, I found it easy enough to omit the additional salt, but other than that, I followed the recipe right on down & had some great tasting crab cakes, half of which went along with half a chicken breast recipe to feed a house-bound couple with whom I often share meals! Paired with your Lemon Dill Crab Cake Sauce, these little tasties were outstanding! Thanks for posting the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
I found these to be very salty. I think it can be totally omitted. Also, they were very wet I had to add breadcrumbs. This makes 6 small crab cakes. I may try these again, without the added salt and doubling the crackers.