Monday, 21 January 2008

Crab Cakes

1 pound crabmeat, picked free
    of shells
1/3 cup crushed crackers
    (recommended: Ritz)
chives finely chopped
1/2 cup finely chopped bell
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil

  • Favourite dipping sauce, for serving (suggest Thousand Island Dressing mixed with Worcestershire sauce).  
  • In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.  
  • If too moist, add more crackers.
  • 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.