Crabby Crab Cakes
 
 
Author:
Recipe type: Seafood
Ingredients
  • 1 pound crab meat (warning $$$)
  • ½ cup crushed Ritz crackers
  • 3 green onions (green and white parts), finely chopped
  • ½ cup finely chopped red bell pepper (about half a pepper)
  • ¼ cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ lemon, juiced
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • Pinch of cayenne pepper
  • All-purpose flour, for dusting
  • ½ cup peanut oil
  • Homemade Tartar Sauce
  • 1 cup mayonnaise
  • 3½ tablespoons sweet relish
  • 1 tablespoon and 1 teaspoon fresh lemon juice
  • 1 tablespoon drained capers (I would exclude this all together. and the original recipe even called for 3 tbls....)
  • 3 tablespoons freshly chopped tarragon
  • 1 teaspoon course salt
  • ¼ teaspoon pepper
Instructions
  1. Mix all of the ingredients together in a bowl, excluding the flour and peanut oil.
  2. Lightly flour one large plate and somewhat heavily flour a small plate. With your hands, scoop about a palm size of the crab mixture, flatten it lightly with your palms, and then place it on the small plate with the flour. Scoop a generous pinch of the flour and pat it on top of the cake until it is nicely covered and just comes together. Then place the cake on the large, lightly floured plate.
  3. **Your hands will get really sticky very quickly so I suggest rinsing off your hands in the sink after every crab cake has been shaped. Otherwise you wont be able to form them well and nothing will stick together (other than to your hands).
  4. When all of the cakes have been shaped, refrigerate for at least an hour. (*optional)
  5. Pour your oil into a cast iron skillet and heat over medium to medium low heat. When you oil is hot, gently place about four cakes in the skillet at a time. Cook on each side for about 2 and a half minutes. (depending on the temp of your oil, it may take a little longer. We started with the oil being too hot, so it didn't take too long for each side to cook)
  6. For the tartar sauce: In a medium bowl, mix together mayonnaise, sweet relish, lemon juice, drained capers, freshly chopped tarragon, 1 teaspoon course salt and a ¼ teaspoon pepper
Recipe by A Sue Chef at http://www.asuechef.com/crabby-crab-cakes/