How many of you love crab cakes? I would rank them in my top ten of favorite foods to eat. Recently, we purchased one of those outdoor griddles, the kind you can cook the entire meal on, and I did just that! I kept it simple as the star of the show was the crab cakes. Fresh corn cut off the cob, and asparagus completed the meal.
The recipe I use for my crab cakes is a Paula Deen one. I omit the green onions and bell pepper, and I add red pepper flakes and Old Bay seasoning. I’m not a big fan of vegetables in my crab cakes because I want to taste all that excellent crab! It’s just a matter of preference. Here’s the recipe. Regardless if you make this one or Paula’s, you will love both!
Crab Cakes
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1 lb picked free of shells crabmeat
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1/3 cup crushed buttery crackers
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1/4 cup mayonnaise
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1 egg
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1 teaspoon Worcestershire sauce
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1 teaspoon dry mustard
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1/2 juiced lemon
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1/4 teaspoon garlic powder
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1 teaspoon salt
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1/4 teaspoon red pepper flakes (or more if you like heat)
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1/2 teaspoon old bay seasoning
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1/4 teaspoon black pepper
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dash cayenne pepper
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for dusting flour
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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 the oil is hot, carefully place crab cakes, in batches, in the pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and cook on the other side until golden brown, about 4 minutes. I like to melt some butter and add fresh lemon juice and pour over the crab cakes when they’re done.
Southern Savorings 