Recipe ingredients
- Crab cakes:
- 1 1/2 cups cracker meal
- 1/2 cup milk
- 3 (6 ounce) cans lump white crab, drained
- A few pinches coarse salt
- 1 rounded teaspoon Old Bay seasoning
- 1 tablespoon baking powder
- Handful chopped fresh Italian parsley
- 1 stalk celery from heart of stalk, chopped very fine
- Zest of 1 lemon
- 1 tablespoon Worcestershire sauce
- 6 drops hot sauce, such as Tabasco
- 2 tablespoons mayonnaise, or ranch dressing
- 1 large egg, beaten
- Vegetable oil, for frying
- 1 lemon, cut into wedges
- Sauce:
- 1 (14 ounce) jar roasted red peppers, drained, or 3 homemade roasted peppers
- 6 to 10 drops Tabasco sauce
- Juice of 1/2 lemon
- 1/2 teaspoon celery salt, or to taste
Recipe method
- To make sauce, combine all ingredients in a food processor and pulse until a smooth, a loose paste will form. Set aside.
- For crab cakes, place cracker meal in a bowl and moisten with milk.
- Add crabmeat, salt, Old Bay seasoning, baking powder, parsley, celery, lemon zest, Worcestershire, Tabasco, mayonnaise or dressing and beaten egg.
- Combine crab cake mixture and form into 8 patties.
- Fry in hot oil (1/2-inch deep) over medium-high heat until golden, 3 to 5 minutes on each side.
- Serve with lemon wedges and Red Pepper Sauce.
Other sea recipes:
Crab cakes and roasted red pepper sauce recipe
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