Crab cakes
Votes: 1
Time: 38 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Paula Deen's crab cakes are golden and crispy on the outside, and filled with tender crab meat, fresh vegetables, and a mixture of mayonnaise and Worcestershire sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of shell-less crab meat
- 1/3 cup crushed crackers
- 3 finely chopped green onions
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- Juice of 1/2 lemon
- 1/4 tsp garlic powder
- 1 teaspoon of salt
- Cayenne pepper on the tip of a knife
- Flour for breading
- 1/2 cup peanut butter
- Favorite dipping sauce, for serving
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Recipes with similar ingredients: crab meat, sweet pepper, green onions, garlic powder, mustard powder, Worcestershire sauce, lemon juice, Peanut butter, eggs, mayonnaise, flour, ground cayenne pepper, crackers
Cooking the dish according to the recipe:
- In a large bowl, combine all ingredients except flour and peanut butter. Form patties and dust them with flour.
- Heat oil in a large skillet over medium heat. Once hot, add the crab cakes in batches and fry until golden brown, about 4-5 minutes. Carefully flip the cakes and fry the other side, about 4 minutes. Serve warm with your favorite sauce.
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