Friday Feast: Crab Cakes

It’s summertime! Why not some yummy, light crab cakes for dinner?

Well… it wasn’t as successful as I hoped, but here was my first attempt at crab cakes. I’m passing this along to you so that you’ll avoid some of my mistakes, including burning and over-salting them.

Crab Cakes (Paula Deen’s recipe)

Preparation Time: 20 minutes

Cooking Time: 8 minutes

Cleanup Time: 5 minutes

Ingredients

1 pound crabmeat, picked free of shells

1/3 cup crushed crackers (recommended: Ritz)

3 green onions (green and white parts), finely chopped

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. (I patted them down pretty thinly to make sure they cooked evenly.) 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.  (I actually ended up burning them because I had the grill up on high heat because I was hungry and wanted them to finish quickly. I had to put them back on the skillet until the whole side was a brown, rather than just the burned spots.)
• Serve warm with preferred sauce.

I felt like the recipe was a bit salty. I’m not sure what would help…. maybe bread crumbs? JD ended up liking it, but I did not. Any ideas on making this summer treat better?