- Transfer crabmeat right into a colander then put aside to empty excess liquid. Inside a medium-sized mixing bowl, stir together egg, mayonnaise, mustard, Worcestershire sauce, hot sauce (optional), garlic clove powder, paprika and salt until completely combined. Add bell pepper, eco-friendly onion and parsley then stir to mix.
- Lightly fold in drained crabmeat until well coated. When the crab is moistened, add cracker crumbs, lightly folding before the crumbs are totally included. Attempt to leave crab chunks as intact as you possibly can. Cover mixture then refrigerate not less than half an hour.
- Form patties using cup from the mixture at any given time. When developing the patties, compress the mix well, but don’t mash them together or they'll become too dense. The mix is going to be moist, but should hold together. When the mixture doesn't hold together, just add a little more cracker crumb.
- Convey a large skillet over medium heat adding sufficient oil to barely cover the foot of the pan. Heat oil until it's shimmering, then lightly place crab cakes in to the pan. Don't overcrowd the pan and operate in batches if required.
- Fry crab cakes until dark golden brown, about 3–5 minutes per side. Remove from pan then transfer to some paper towel-lined plate to get rid of excess oil. Serve piping hot having a wedge of lemon as well as your favorite tartar sauce. Enjoy!
The important thing for this recipe is to handle crab meat lightly. This can keep your patties light and excellent for frying and keep the big chunks of meat intact!
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