Bryan and I have discovered the love of crab cakes in recent years. We would always order the crab cakes as appretizer when we are in restaurants. The sad thing is that the crab cakes usually come in two, and they are very small. It is hard to be satisfied. And of course, it is pretty pricey. Now, I have found this very easy crab cake recipe, I can make our own during any time of the years. This recipe can make 8 crab cakes, so Bryan and I don’t have to fight for them anymore. Hmmm….. So delicious!
Crab Cakes (Adapted from Paula Deen)
8 crab cakes (2 – 3 servings)
- 1 lb crabmeat (picked free of shells)
- 1/3 cup crushed crackers (Ritz)
- ½ cup red bell pepper (finely chopped)
- 3 green onions (finely chopped)
- ½ lemon (juiced)
- 1 egg
- ¼ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- 1 teaspoon dry mustard
- ½ – 1 teaspoon salt
- Pinch cayenne pepper
- ¼ – ½ cup flour
- ½ cup oil
- Pat dry the crabmeat with paper towels.
- In a large bowl, mix together all ingredients, except for the flour and oil. Cover the mixture with plastic wrap, and rest it in the fridge for 45 minutes.
- Separate the mixture into 8 portions, and shape each portion into a patty. Lightly dust the crab cakes with flour.
- In a large skillet over medium heat, heat the oil. When oil is hot, place the crab cakes, in batches, in pan and fry until browned, about 4 – 5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
- Since crabmeat can be really pricey, I used half lump crabmeat, and half claw crabmeat. I am sure that you can use all claw crabmeat if you want.
- For the sauce, I just used a store-brought tar tar sauce.