Sunday, March 7, 2010

Crab Cakes - Make Sure The Crab is The Star

This is Paula Dean’s recipe for crab meat patties. They were great when I made them for a party and served them on little buns with very spicy mayo.

The key to making an impressive crab cake is to make sure that the bread crumbs do not overwhelm the crab meat. The Crab should always play the leading role in this recipe, it should never be overshadowed. The ideal crab cake is crispy and golden on the outside, while moist on the inside.

1 pound crabmeat, picked free of shells

1/4 cup crushed crackers

3 green onions (green and white parts), finely chopped

1/2 cup finely chopped bell pepper

1/4 cup low fat 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

1 Tbs. parsley

Flour, for dusting

1/2 cup peanut oil


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.

Bon Appetit!