2 lbs. (1 ½ in shell)1 lb. crabmeat, picked free of shell
½ cup crushed crackers or bread crumbs
3 green onions, finely chopped, with tops
½ cup finely chopped bell pepper
¼ cup mayonnaise
1 egg
2 Tbsp cream
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Juice of ½ lemon
¼ teaspoon garlic powder
Old Bay seasoning
1 teaspoon salt
Dash of cayenne pepper
Flour for dusting
½ cup peanut oil or margarine
Mix all ingredients together except flour and peanut oil. Chill for 1-2 hours. Shape into patties and dust with flour. Panfry in hot peanut oil over medium heat until browned, for 4 to 5 minutes. Flip and fry other side until golden brown.
Tartar Sauce
½ cup chopped green onion
½ cup chopped dill pickle
1 cup mayonnaise
½ teaspoon House Seasoning
In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well. Serve alongside crab cakes with lemon wedges.
Variation: Substitute 1/3 cup capers for ½ cup pickles and add a dash of cayenne pepper.
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