Maryland Style Blue Crab Cakes

• Seafood

  • 1 lb Pasteurized blue claw crabmeat from the refrigerator section, canned

• Produce

  • 1/4 tsp Garlic powder
  • 2 1/2 tbsp Green onion
  • 1 tbsp Lemon, fresh squeezed
  • 1/2 cup Red bell pepper

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Mayonnaise
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/3 cup Flour
  • 1 1/2 tsp Old bay seasoning

• Oils & Vinegars

  • 2 tbsp Safflower oil or other vegetable oil

• Snacks

  • 1/3 cup Golden round crackers

• Other

  • dash of cayenne or to heat preference

Found on simpleseasonal.com

Description

Ingredients

• 1 lb canned pasteurized blue claw crabmeat from the refrigerator section (if you must, lump crab works if youre unable to find blue)
• ⅓ C crushed golden round crackers*
• ½ C finely chopped red bell pepper
• 2½ Tbsp finely chopped green onion
• ¼ C mayonnaise*
• 1 egg lightly beaten
• 1 Tbsp fresh squeezed lemon
• 1 tsp Worcestershire sauce
• 1½ tsp Old Bay seasoning
• ¼ tsp garlic powder
• dash of cayenne or to heat preference
• ⅓ C flour for dusting
• 2 Tbsp safflower oil or other vegetable oil

Directions

• Drain the crab meat and carefully use your fingers to remove any hidden pieces of crab shell, then set aside.
• In a mixing bowl combine the crackers, red pepper, green onion, mayo, beaten egg, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and cayenne. Mix to combine.
• Fold the crab meat in with the ingredients in the mixing bowl, taking care not to over work and break up the crab meat.
• Over medium-high heat, pre-heat the oil in a large frying pan. Once heated, measure the crab cakes into ¼ C portions and form them into patties with your hands or a measuring cup. Coat the crab cakes in flour, and then add them to the pan. Cook for about 4 minutes on each side, flipping midway so that both sides of the crab cakes are golden brown. If making a large batch of crab cakes you can place them on a foil-lined baking sheet and keep them warm uncovered in a 200º F oven, but they are best if they are served immediately