Ingredients
- 1 pound crabmeat, selected free from shells
- 1/3 cup crushed crackers (suggested: Ritz)
- 3 eco-friendly onions (eco-friendly and white-colored parts), finely chopped
- 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 clove powder
- 1 teaspoon salt
- Dash red pepper cayenne
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
Directions
Inside a large bowl, mix together all ingredients, aside from the flour and peanut oil. Shape into patties and mud with flour.
Heat oil inside a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about four to five minutes. Carefully switch crab cakes and fry on other part until golden brown, about 4 minutes. Serve warm with preferred sauce.
Recipe thanks to Paula Deen