Savannah Crab Cakes
Recipe information
Yield
serves 4 to 6
Ingredients
1 pound crabmeat, picked free of shell
1/2 cup crushed Ritz crackers
3 green onions, finely chopped, with tops
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Juice of 1/2 lemon
1/4 teaspoon garlic powder
1 teaspoon salt
Dash of cayenne pepper
Flour for dusting
1/2 cup peanut oil
Tartar sauce
1/2 cup chopped green onion
1/2 cup chopped dill pickle
1 cup mayonnaise
1/2 teaspoon House Seasoning (see page 325)
Preparation
Step 1
Mix all ingredients together except flour and peanut oil. Shape into patties and dust with flour. Panfry in hot peanut oil over medium heat until browned, for 4 to 5 minutes. Flip and panfry other side until golden brown.
Tartar sauce
Step 2
In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well. Serve alongside crab cakes with lemon wedges.
Variation
Step 3
Substitute 1/3 cup capers for 1/2 cup pickles and add a dash of cayenne pepper.
