Crab Cakes

Name: Crab Cakes
Ingredients: 1 lb crabmeat (picked free of shells) or 4 (4 ounce) cans crabmeat; 2 teaspoons Old Bay Seasoning; 13 cup cracker (crushed (recommended ( Ritz); 3 green onions, finely chopped (green and white parts); 12 cup bell pepper (finely chopped); 14 cup mayonnaise; 1 egg; 1 teaspoon Worcestershire sauce; 1 teaspoon dry mustard; 12 lemon, juice of; 14 teaspoon garlic powder; 1 teaspoon salt (Emeril's Fish Rub); flour, for dusting; 12 cup peanut oil

14 ingredients

6 steps

Ingredients

1 lb crabmeat (picked free of shells) or 4 (4 ounce) cans crabmeat
2 teaspoons Old Bay Seasoning
13 cup cracker (crushed (recommended ( Ritz)
3 green onions, finely chopped (green and white parts)
12 cup bell pepper (finely chopped)
14 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
12 lemon, juice of
14 teaspoon garlic powder
1 teaspoon salt (Emeril's Fish Rub)
flour, for dusting
12 cup peanut oil

Directions

1

In a large bowl, mix together all ingredients, except for the flour and peanut oil.
2

Shape into patties and dust with flour.
3

Heat oil in a large skillet over medium heat.
4

When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
5

Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
6

Serve warm with preferred sauce.