Okaaay, we pretty much stole this recipe from Paula Deen. We had to do something. Our fisherman neighbor brings us pounds of fresh (already shelled!) Dungeness crab and we only have so many ideas how to use it. Not that we're complaining.
This recipe makes the best crab cakes we've ever had. Packed full of good stuff, without too much filler, these babies are fantastic. To top them, we mixed a little mayo with freshly ground pepper and brown mustard, then sprinkled on capers.
Rating: 3/4 assed
Here's what you need and how you do it
1 pound crab meat, shelled
1/3 cup crackers, crushed (we used Ritz)
3 green onions, both white and green parts, thinly chopped
1/2 cup red, yellow or orange bell pepper, finely chopped
1/4 cup mayonnaise
1 teaspoon worcestershire sauce
1 teaspoon dry mustard (a great spice investment)
1/2 lemon, juiced
1-2 garlic cloves, minced
Flour for dusting
Olive or canola oil for frying.
Preheat (on medium high) olive oil in non-stick skillet or griddle. Mix all ingredients except flour and oil. Form into cakes and dust with flour. Place cakes on hot skillet and cook until each side is golden brown.
Serve warm with your favorite sauce.
For a printable version of this recipe, click here.