This year on Fridays during Lent I have bee making Crab Cakes. I am kind of obsessed with making the perfect Crab Cake. I didn't post last week's Crab Cake recipe - because it was a rush to get dinner on the table.
I have already started researching my Crab Cake recipe for next Friday!
This Friday I used Paul Dean's recipe - I love her recipes, wonderful attitude and personality. Plus her recipe received five stars. It was a really easy recipe. I had everything I needed except the crabmeat. Last week I bought my crabmeat at Sprouts and this week I bought fresh crabmeat at Trader Joe's.
Ingredients:
1 lb. of fresh crabmeat
1/3 cup crushed Ritz crackers
3 green onions, finely chopped (both green and white)
1/4 cup mayonaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
dash of cayenne pepper
flour for dusting
1/2 cup peanut oil
Directions:
In a large bowl mix in all the ingredients except for the flour and peanut oil.
Shape the crab mixture into patties - dust each side the of the Crab Cake in the flour. I made 10 good sized patties with this recipe.
Heat the peanut oil and fry the Crab Cakes in batches. I did three at a time. I fried them about three to four minutes on each side. Place them on a paper towel lined plate to absorb the oil. Serve warm. The Food Network website recommended serving Crab Cakes with a Chardonnay.
I have been making Paula Dean's Lemon Dill Sauce to serve with these Crab Cakes - I also use it on salads and potatoes. It is fantastic.
Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 clove finely minced garlic
Directions:
Mix all of the ingredients in a small bowl and refrigerate for at least an hour - the flavors will blend and the sauce will thicken. Paula actually uses 1 cup of mayo. But once I was super low on mayo so I used sour cream and my husband loved it - so that is how I make it now! With 1/2 cup of each sour cream and mayonnaise.
I often serve my Crab Cakes onto of a salad.
How to get your kids to eat this? Tell them it is a Sponge Bob Crabby Patty!
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