Crab Cakes

With a recipe from Paula Deen you can’t go wrong. These crab cakes were tender, flaky and moist. The creamy cocktail sauce dressing added a nice touch.

Crab Cakes

6 Servings - Serving Size: 1 Crab Cake

Crab Cakes

With a recipe from Paula Deen you can't go wrong. These crab cakes were tender, flaky and moist. The creamy cocktail sauce dressing added a nice touch.

Ingredients:

    Cakes
  • 16 ounces imitation crab meat shredded
  • 1/3 cup garden vegetable crackers crushed
  • 3 green onions sliced, white part only
  • 1/2 cup green bell pepper minced
  • 1/4 cup mayonnaise
  • 1 egg slightly beaten
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 cup flour for dusting
  • 1/2 cup vegetable oil
  • Sauce
  • 1/4 cup ranch dressing
  • 3 tablespoons cocktail sauce

Directions:

    Cakes
  1. In a large bowl, mix together all ingredients, except for the flour and oil.
  2. Shape into patties approximately 4" in diameter and 1/2" thick.
  3. Dust each patty lightly with flour.
  4. Heat oil in a large skillet over medium heat.
  5. Fry crab cakes in heated oil until browned, about 4 to 5 minutes.
  6. Turn cakes over and continue to cook for an additional 4 minutes or until golden brown on both sides.
  7. Place cooked cakes on a plate lined with paper towels.
  8. Sauce
  9. In a small bowl blend cocktail sauce into the ranch dressing.
  10. Drizzle cakes with sauce and serve warm.
http://www.thehungryhoarder.com/2012/08/23/crab-cakes/

Recipe adapted from Paula Deen

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