Crabby Cakes

Crabby Cakes
originally by Paula Deen, tweaked by me

1 lb crabmeat, real wild-caught crabmeat
1/3 Cup crushed crackers (she recommends Ritz, but use whatcha got)
3 green onions, finely chopped (use more if you just use the white part)
1/4 of a red bell pepper, finely chopped
1/4 Cup mayo
1 egg
1 teaspoon Worcestershire
1 teaspoon dry mustard (i prefer creole mustard)
1/2 lemon, juiced (i used 1 Tablespoon of dill pickle juice)
1/4 teaspoon garlic powder
couple dashes of cayenne (one was not enough)

plain white flour
seasoning salt – like Old Bay or whatever you prefer
oil for frying

Mix everything except flour, oil, and seasoning salt. Shape into patties and dust with flour…these are messy to work with. Place in heated oil, sprinkle with seasoning salt and fry until browned (4-5 min). Carefully flip, sprinkle with more seasoning salt and cook another 4 minutes.

Serve with a remoulade sauce, garlic aioli, or red cocktail sauce or just eat them plain.

The more I ate these, the more I liked them. Very mild but flavorful. You don’t want to cover up the taste of the crabmeat.

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