Saturday, January 10, 2009

Ahoy Matey Crab Cakes

We've been making these crab cakes for years, and whenever we can get our hands on some fresh crab, we jump at the opportunity to take our tastebuds on a vacay to the seaside!  This dish amazing because the crab cakes are so crisp on the outside and so flavorful and moist on the inside.  So throw on your gold hardware clad bikini, your favorite sarong (to hide those January unsunned stems) and of course, a pair of fancy shoes, and hit the high seas! 

Ahoy Matey Crab Cakes

(makes 5-6 large cakes)


1 pound crabmeat, picked free of shells1/3 cup crushed crackers

1/4 cup finely chopped red oni

1 teaspoon garlic, mince

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

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 your favorite dipping sauce (we like to serve with our rosemary potatoes and corn on the cob)!

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