Crab Cakes

Name: Crab Cakes
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Favorite dipping sauce, for serving; 118 milliliters finely chopped bell pepper; 1 Dash cayenne pepper; 454 grams crabmeat, picked free of shells; 79 milliliters crushed crackers (recommended: Ritz); 1 teaspoon dry mustard; 1 egg; 0 teaspoons garlic powder; 3 green onions (green and white parts), finely chopped; 1 lemon, juiced; 59 milliliters mayonnaise; 118 milliliters peanut oil; 1 teaspoon salt; 1 teaspoon Worcestershire sauce

Crab Cakes might be just the hor d'oeuvre you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 322 calories, 15g of protein, and 27g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 38 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Ingredients you will need

Peanut Oil

All Purpose Flour

Equipment you will use

Bowl

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.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Serve warm with preferred sauce.

Ingredients you will need

Sauce

Equipment

Bowl

Frying Pan

Ingredients

Servings:

6servings

Favorite dipping sauce, for serving 118milliliters

finely chopped bell pepper 1Dash

cayenne pepper 454grams

crabmeat, picked free of shells 79milliliters

crushed crackers (recommended: Ritz)1teaspoon

dry mustard 1

egg 0teaspoons

garlic powder 3

green onions (green and white parts), finely chopped 1

lemon, juiced 59milliliters

mayonnaise 118milliliters

peanut oil 1teaspoon

salt 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Three Sticks Durell Vineyard Origin Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 44 dollars.

Three Sticks Durell Vineyard Origin Chardonnay

White gold in the glass with aromas of lemon blossom and fresh fig, this wine offers a refreshing take on Durell Vineyard. Fermented in concrete eggs, the wine exhibits Durell's signature minerality juxtaposed with a smooth and round mouthfeel. Ageing on the lees in stainless steel barrels develop palate presence, fresh citrus fruit enlivens the wine. Hints of summer peach highlight the long, luscious finish.