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Crab cakes
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Crab Cakes | |
Ingredients | |
1 pound | crabmeat, picked free of shells |
1/3 cup | crushed crackers, (recommended: Ritz) |
3 | green onions, (green and white 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 powder |
1 teaspoon | salt |
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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