Cincinnati Cook’s Crab-cakes Recipes - Cincinnati News, FOX19-WXIX TV

Cincinnati Cook’s Crab-cakes Recipes



1 pound crabmeat, picked free of shells

1/3 cup crushed crackers (recommended: Ritz)

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

½ cup finely chopped bell pepper

¼ cup mayonnaise

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

½ lemon, juiced

¼ teaspoon garlic powder

1 teaspoon salt

Dash cayenne pepper

Flour, for dusting

½ 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. 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 for about 4 minutes. Serve warm with preferred sauce.   

Makes about 4 to 6 servings.

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