Paula Deen's Crab Cakes
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“Another one of Paula's home runs! Posting here for safe keeping! Making again on the 4th of July....”
Paula Deen's Crab Cakes
0 recipe photos
READY IN:38mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 1 lb crabmeat, picked free of shells
- 1⁄3 cup crushed cracker (recommended -- Ritz)
- 3 green onions, finely chopped (green and white parts)
- 1⁄2 cup finely chopped bell pepper
- 1⁄4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1⁄2 lemon, juiced
- 1⁄4 teaspoon garlic powder
- 1 teaspoon salt
- 1 dash cayenne pepper
- flour, for dusting
- 1⁄2 cup peanut oil
- favorite dipping sauce, for serving
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.
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Paula Deen's Crab Cakes