Table of Contents
Ingredients. 1 1 lb picked free of shells crabmeat. 2 1/3 cup crushed buttery crackers. 3 3 (green and white parts), finely chopped green onions. 4 1/2 cup finely chopped bell pepper. 5 1/4 cup mayonnaise. 6 1 egg. 7 1 teaspoon Worcestershire sauce. 8 1 teaspoon dry mustard. 9 1/2 juiced lemon. 10 1/4 teaspoon garlic powder.
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, about 4 minutes.
Rick Moonen recipe crab cakes. Photograph: Felicity Cloake Most crab cakes are, of course, fried. Many restaurants also offer them grilled these days, however, to cater for the more health-conscious diner, an option given on the Old Bay tin, and the Dean & Deluca recipe bakes and then grills them.
Such a delicacy doesn’t deserve to be buried in melted cheese, or overwhelmed with spices: the great thing about the American crab cake is that it really is more crab than cake. So, as our own season reaches its glut, it’s time to crack open the claws and get crabbing.
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