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Crab Cakes

I first made these in Juneau while visiting Chris and Ed - recipe is from Paula Dean found it on the food network website.  This recipe is also wonderful for salmon cakes, just substitute cold cooked salmon for the crab meat.

• 1 pound crab meat
• 3 green onions
• 1/4 cup mayonnaise 
• 1 teaspoon Worcestershire sauce
• 1/2 lemon juiced
• 1 teaspoon salt flour for dusting
• 1/3 cup crushed Ritz Crackers 
• 1/2 cup red bell pepper finely chopped 
• 1 egg
• 1 teaspoon dry mustard 
• 1/4 teaspoon garlic powder 
• dash cayenne pepper
• 1/2 cup peanut oil

favorite sauce for dipping   


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 a pan and fry until browned, about 4-5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.