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Recipe for crab cake and dipping sauce



Crab Cakes recipe:





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



for dredging:

1/2 cup crushed Saltines

1/2 cup flour

to cook:

1/4 cup vegetable oil

1/4 cup butter

In a large bowl, mix together everything except the crabmeat.Add the crabmeat.Gently fold the crabmeat in. You spent a lot of money on crabmeat, so it is nice to keep it as whole as possible.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.Combine together the Saltines and flour in a small bowl. Dredge the crab cakes in a mixture of flour and saltine crackers.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.





Cocktail Sauce

Cocktail Sauce:

1/2 cup Heinz Chili Sauce

1/2 cup ketchup

3 Tablespoons horesradish

2 teaspoons lemon juice

1 teaspoon Worcestershire sauce

hot sauce to taste

Mix everything together in a bowl.Put the cocktail sauce in another container and serve with the crab cakes.These can be made much smaller and a perfect little appetizer. Enjoy!









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