Crab Cakes
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 15
Ingredients
- 1 lb picked free of shells crabmeat
- 1/3 cup crushed buttery crackers
- 3 (green and white parts), finely chopped green onions
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 juiced lemon
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- dash cayenne pepper
- for dusting flour
- 1/2 cup peanut oil
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.
