Did you know that crab meat is expensive?
Yes, you and every other person in the world probably knew that already. I also should have known that, considering how much crab cakes costs in restaurants. However, despite this common knowledge, I was a little shocked when I went to the store and realized I was about to pay $30 for one pound of crabmeat. But, it was Matt’s 30th birthday, and you know my personal motto:
The recipe came over from Food Network, and it is a Paula Deen recipe. Let me make this clear: I have never cared for Paula Deen. I’ve always thought her southerness was a little too much of a show for my taste. However, she does have some great recipes, and some don’t even call for butter! (Guess she finally wised up that cooking with so much butter was detrimental to your health.)
So, TYS to this crab cake recipe. It’s delightful.
**I subbed out mayo for plain Greek yogurt, and just left out the mustard all together.
From Paula Deen @ Food Network
- 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
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.