Crab CakesPaula Deen, Food Network (with some variants)
(appetizer, crab, crackers, mayonnaise)
Yield: 4 - 6 servings
1 pound crabmeat, picked free of shells
⅓ cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
½ cup finely chopped bell pepper
¼ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
½ lemon, juiced
¼ teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Panko bread crumbs, for dusting
½ 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.