When faced with a hankering for crab cakes, my husband Murph stepped up to the plate and created this wonderful rendition. Based upon a Food Network recipe from the grande dame of southern cooking, Paula Deen, he worked his magic, tweaked and tailored it to make it his own. The results were fantastic!
I hope you give them a try!
Murph’s Crab Cakes
Serves 4 to 6
1/3 cup crushed crackers (Ritz are the best- so buttery!)
3 scallions, both white & green parts, finely chopped, or ½ of a white or yellow onion, finely chopped
½ cup finely chopped green, red or yellow sweet bell pepper, or a combo
¼ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
½ lemon, juiced
½ teaspoon garlic powder
1 teaspoon Old Bay seasoning
½ teaspoon ground red chipotle, cayenne or hot pepper of your choice
1 lb. crabmeat, picked over for shells
Flour for dusting patties
¼ cup olive oil
4 tablespoons unsalted butter
In a large bowl, mix together crushed crackers, chopped scallions and bell pepper.
Add mayonnaise, egg, Worcestershire sauce, dry mustard, lemon juice, garlic powder, Old Bay seasoning and ground red chipotle. Mix well.
Gently fold in the crabmeat, trying not to break up lumps of crab as much as possible.
Form mixture into patties, dusting each lightly in flour as you go. (Note- you may need to add more cracker crumbs to help the mixture bind together.)
Line a plate with a couple of layers of paper towels.
Heat the oil and butter in a large frying pan over medium heat. Cooking in batches, with plenty of room between each patty, when oil is hot, carefully place crab cakes in pan, frying 4 to 5 minutes on each side, to a golden brown. You should try to flip the cakes only once, as they tend to fall apart easily.
When cooked through, remove from pan and drain on paper towel lined plate
Serve immediately on a bed of greens, or as a Po boy sandwich…..yum!