Crab Cakes Recipe
by Chef Boy Logro
Ingredients:
500 grms crabmeat, picked free of shells
3 green onions (green and white parts), finely chopped
1/3 cup crushed crackers
½ cup finely chopped bell pepper
¼ cup mayonnaise
½ cup peanut oil
½ lemon, juiced
¼ tsp garlic powder
1 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp salt
1 egg
Dash of cayenne pepper
Flour, for dusting
Favorite dipping sauce, for serving
Instructions:
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.
3. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
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