Savannah Style Crab Cakes
-from Paula Deen
OK, I toiled over crab cake recipes for days. I am glad I settled on this one. I also toiled over what kind of crab to buy. I ended up buying this canned crab, because it was wild-caught responsibly and from a company that seemed to be concerned about quality. I just felt unsettled about buying refrigerated "fresh" crab that I couldn't verify freshness or safety. I was shocked at how beautiful this crab was (and it should be, at $11 per small can), and it was absolutely delicious. I'd highly recommend it for any of your crab needs (unless you live on the coast, of course).
- 1 pound crabmeat (3 cans)
- 1/2 cup panko crumbs
- 3 green onions, chopped
- 1/2 cup finely chopped red bell pepper
- 1/4 cup of mayonnaise
- 1 egg
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- Juice of 1/2 a lemon
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup peanut or canola oil (for pan-frying)
Mix together all ingredients (except oil) and form into patties. If they do not stick well together, roll them in additional panko crumbs. Cook in oil in a hot skillet for 5 minutes per side, or until hot. They are pretty fragile, so don't turn them a lot. I cooked them and then put them on a cookie sheet and kept them in a warm oven while I finished other food prep. I doubled the recipe and got 16 crab cakes. Feel free to mix them up a couple hours ahead of time. These were a-mazing.
I served them with the cocktail sauce, and some lemon garlic aioli (just mix some light mayo, a squeeze of lemon, and a crushed garlic clove).