Ingredients:
- 1 1/2 lbs. lump crab meat (salmon can be used instead, if preferred)
- 1/3 c. crushed crackers (recommended - buttery Ritz of course!)
- 3 green onions finely chopped
- 1/2 c. finely chopped bell pepper
- 1/4 c. mayonnaise
- 1 egg
- 1 tsp. Worcestershire sauce
- 1 tsp. dry mustard
- 1/2 lemon, juiced
- 1/4 tsp. garlic powder (optional)
- 1/2 tsp. salt
- Dash Old Bay seasoning or cayenne pepper
- Flour, for dusting, 1/2 c. peanut oil (if you intend to bake rather than fry the crab cakes, omit these ingredients)
Directions:
In a large bowl, mix all ingredients together (except the flour and peanut oil).
Shape into patties.
To Bake:
Preheat oven at 400 degrees.
Brush tops with melted butter and bake 10 minutes each side until golden brown and thoroughly cooked. Serve with preferred dipping sauce.
To Fry:
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes 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.
This is the best crab cake recipe I've ever encountered because there is very little filler (when ordering crab cakes at restaurants, my grandfather would always ask how much mashed potatoes they included.) I will use it with crab or salmon in the future. I baked the crab cakes and found them to be non-greasy and quite tasty. Steve liked them too so we had no leftovers!
* Sherrie
