1 1/2 cups cracker meal (found near bread crumbs
1/2 cup milk
3 (6 ounce) cans lump white crab, drained very
A few pinches coarse salt
1 rounded teaspoon Old Bay seasoning
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
1 (14 ounce) jar roasted red peppers, drained, or3 homemade roasted peppers
6 to 10 drops Tabasco sauce, depending on your palate(6 for mild, 10 for hot)
Juice of 1/2 lemon
1/2 teaspoon celery salt, or to
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.
with lemon wedges and Red Pepper Sauce.
Makes 10 cakes, 2-inches each
Posted by BettyBoop50 at Recipe Goldmine May 10, 2001.