Paula Dean's Crab Cakes

While I was in Madison this weekend, I decided to try to make crab cakes. Found a really good recipe on foodtv.com from Paula Dean. They were meaty, not a lot of filling - and everyone ate them, so they couldn't have been too bad! I overcooked a few of them, so watch the time and temp of the oil!

In case you are wondering, the shrimp on the plate were marinated in Italian dressing, garlic and a little cajun seasoning for a few hours then grilled. The pasta is Pesto sauce packet, steamed carrots & broc with whole wheat penne - both of which were my mom's creations..and very yummy creations at that!!

Crab Cakes

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
• (I added about 1/2 tsp of Old Bay Seasoning, probably could have added a little more)
  
• Flour, for dusting
• 1/2 cup peanut oil (we used vegetable oil)
  
• Favorite dipping sauce, for serving (we used cocktail and horseradish sauce)
  

Directions

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.