Saturday, August 13, 2011

Crab Cakes

I have been hankering to eat some
crab cakes. Nothing like a well flavored
crab cake topped with tarter sauce.

So I decided to kill the craving and
make some crab cakes tonight.

 Make patties and dust with flour. Warning, they are very fragile.

Carefully scoop into hot grease and fry 4 minutes on each side.

Top with tarter sauce and dig in.

Crab Cakes

2- 6 oz. cans of crab meat
16 Ritz crackers, crushed
1 slice of bread, crumbled
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup mayo
1 egg
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 tsp. lemon juice
1 small garlic clove, minced
1/2 tsp. salt
1/2 tsp. old bay seasoning
Dash of cayenne pepper
flour for dusting

Tarter Sauce

1/4 cup mayo
1/4 tsp. dill weed
1/8 tsp. old bay seasoning
1 Tbsp. green pepper, chopped
1 Tbsp. onion, chopped
dash of cayenne pepper 

Drain crab meat well. Add ingredients and mix.
Use 1/3 cup mixture of mixture per pattie.
Dust with flour. Heat oil. Carefully scoop in oil
and fry until brown on both sides.
About 4 minutes per side.

Top with tarter sauce and serve.
Makes 6 crab cakes.


1 comment:

  1. Crab cakes are one of my favorite things to eat in the world! I lived in Virginia Beach for several years and fresh caught seafood is unbeatable. I definitely want to try this recipe although canned crab will have to do. :-) Thanks for posting this recipe.