Crab Cakes



1 pound jumbo lump crabmeat
1/3 cup crushed Saltine crackers
3 finely chopped green onions
1/2 cup chopped red bell pepper
2 eggs
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
the juice of 1/2 a lemon
1/4 teaspoon garlic powder
1 teaspoon salt

for dredging:
1/2 cup crushed Saltines
1/2 cup flour

to cook:
1/4 cup vegetable oil
1/4 cup butter

crab cake recipe
In a large bowl, mix together everything except the crabmeat.

crab cake recipe
Add the crabmeat.

crab cake recipe
Gently fold the crabmeat in.  You spent a lot of money on crabmeat, so it is nice to keep it as whole as possible.

crab cake recipe
Line a baking sheet with tin foil, form the crab into patties and chill in the fridge for at least a hour.  There is not a lot of filler in these crab cakes, so chilling them really helps hold them together.

crab cake recipe
Combine together the Saltines and flour in a small bowl.
crab cake recipe
Dredge the crab cakes in a mixture of flour and saltine crackers.

crab cake recipe
In a large saute pan over medium heat, melt together the butter and oil.  Cook the crab cakes for about 4 or until golden brown.  Flip the crab cake over and brown the other side.