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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This is a Paula Deen recipe. Thegoldminer gave me a recipe for a dipping sauce for crab cakes. So I'm adding this to the recipe. Ingredients:
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 |
creamy chipotle chile sauce1/4 cup mayonnaise1/4 cup sour cream2 teaspoons canned chipotle chile in adobo sauce (minced)1 small clove garlic, minced or pressed through a garlic press2 teaspoons minced fresh cilantro leaves1 teaspoon lime juice from 1 lime |
mix together, put a dollop on the plate for dipping. |
Directions:
1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
2. 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.
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