I’ve got Crabs!

…..Crab Cakes that is…..Geez, get your mind out of the gutter and into the kitchen for some good cooking!

Crab Cakes are my favorite treat, not cheap, but then again, aren’t we worth what we put in our mouths?

I wanted to share this recipe because while most people are grilling out for the summer…I still find this recipe one of my favorites! I thought about these yum yum crab cakes as I sat on the water eating them with my sister in Baltimore Maryland, so good, I thought that I would share my easy recipe…It’s easy to whip up, it’s tasty and mouth watering….No excuse that you’ve worked all day and have NO TIME! Bahhh. This is quick and easy and you’re mouth will thank you as you dive into these mouth watering treats!

 An easy-to-fix coastal favorite in under 20 minutes!

Servings: 4 to 6 servings

Cook Time: 18 min

Difficulty: Easy


1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: my choice, 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


 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.




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