Servings: 4
Ingredients
- 16 oz Fresh Lump Crabmeat
- 1 Tbsp Worcestershire Sauce
- ½ Chopped Medium Sized Onion or several Green Onions
- ½ Diced Green Pepper
- 4 Cloves Fresh Minced Garlic
- 2 Tbsp Heavy Cream
- 2 Tbsp Dijon Mustard
- 2 Tbsp Mayonaise
- 6 Crushed Saltine Crackers
- Juice from ½ Lemon
- ¼ Cup Fresh Chopped Parsley
- 2 Cups All-purpose Flour
- 3 Large Eggs
- 2 Cups Plain Bread Crumbs
- Canola oil for frying
Instructions
- Combine 1/2 chopped green pepper, 1/2 chopped medium-sized onion or several green onions, and 4 cloves chopped garlic with 1 tbsp Olive oil in a medium-sized fry pan. Saute until onions are soft and translucent. Be careful not to burn the garlic, it will lose its flavor.
- Then combine 1 tsp Worcestershire sauce, 2 tbsp Dijon mustard, 2 tbsp mayonnaise, 6 crunched-up saltine crackers, juice from 1/2 a lemon, 1/4 cup chopped, fresh parsley, and 2 tbsp heavy cream in a large bowl. Then mix completely, and with a rubber spatula fold in the lump crabmeat.
- Next in 3 separate bowls prepare 2 cups flour, 3 beaten eggs, and 2 cups breadcrumbs.
- Take the crab mixture and mold 4 separate cakes. Be careful to keep the crab cake mixture together.
- Next, dredge the crab cakes in flour, dip them in beaten eggs until completely covered, and then coat them with bread crumbs, ensuring they are fully covered. Repeat this process with all four crab cakes and set aside.
- In a deep and large nonstick pan heat the canola oil to 325 degrees F. Use enough oil to cover the crab cakes when you deep fry them.
- Carefully immerse and fry crab cakes in the oil until they are crispy and brown. This should take 15-20 minutes. Carefully turn them over about halfway through the cooking time.
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