Saturday, March 19, 2011

Crab Cakes

  • 1 pound crabmeat, picked free of shells – or used canned
  • 1/3 cup crushed crackers 
  • 3 green onions, finely chopped
  • ½ cup finely chopped bell pepper
  • ¼ cup mayonnaise
  • 1 egg
  • 1 tsp. Worcestershire sauce
  • ½ lemon – juiced
  • ¼ tsp. garlic powder
  • Dash of cayenne pepper
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 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.

Alternative Crab Cake – without the Crab – “Zucchini Cakes”
  • 2 1/2 cups grated zucchini
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1 cup bread crumbs
  • 1/4 cup minced onion
  • 1 teaspoon Old Bay Seasoning TM
  • 1/4 cup all-purpose flour
  • 1/2 cup vegetable oil for frying
 In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

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