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Crab Cakes
Recipe courtesy Paula Deen

Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Instructions
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, about 4 minutes. Serve warm with preferred sauce.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved