CRAB CAKES

 CRAB CAKES

CAKES

1/4 Cup Mayo 

2 Tbsp fresh lemon juice 

1 tsp Lemon Zest 

1 Tbsp Dijon Mustard 

1 tsp Worcestershire Sauce

1 tsp Old Bay Seasoning 

1 tsp Old Bay Seasoning 

1 tsp Garlic Powder 

1/4 tsp Salt

1/4 tsp freshly Ground Black Pepper 

1/4 tsp Cayenne Pepper 

2 Whole Green Onions, Chopped

1 Tbsp Fresh Parsley, Chopped

2 Tbsp Salted Butter, Melted 

1/2 Cup Ritz Crackers, Crushed 

1/4 Cup Bread Crumbs 

1 Can Crab Meat

2 Tbsp Cornstarch

1/2 Cup All-Purpose Flour 

1 tsp Garlic Powder

1/4 Cup Veggie Oil  


TOPPERS

1 Tbsp Fresh Cilantro, Chopped 

1 Tbsp Fresh Dill, Chopped 

1 Tbsp Fresh Chives, Chopped 


1) To make the cakes, whisk this lovely family of ingredients together in a medium-sized bowl: mayonnaise, lemon juice, lemon zest, mustard, Worcestershire sauce, Old Bay, garlic powder, salt, black pepper, and, last but not least, cayenne pepper. Mix in the chopped green onions and fresh parsley.


2) In a separate bowl, combine the melted butter, crackers, and bread crumbs. Add this mix to the original family of ingredients. Terrific, so far so good! Now use a spatula to fold in the plump, lump crabmeat. Place in the fridge for 10 minutes. 


3) Mix up the cornstarch, flour and garlic powder if you're using it. This coating ensures a crispy crust when frying.


4) Set out two plates. Use one for the formed patties, and line the other with a paper towel for draining the finished fried crab cakes.


5) Next, grab the mixture from the fridge and use a 1/4 Cup measuring scoop to form the crab mix into patties. Dredge each patty in the flour and cornstarch , and set them aside on the first plate. Repeat until all four to six patties are formed.


6) Heat the oil in a skillet over medium - high heat. Place 3 or 4 minutes on each side, until a beautiful, crispy brown coating is formed. Place the finished cakes on the paper towel - lined plate to remove the excess oil before plating.


7) Top with some cilantro, dill, and chives.


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