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Savannah Crab Cakes

Source of Recipe


From "Paula Deen's Southern Cooking Bible"



List of Ingredients



• 1 pound crabmeat, picked over to remove bits of shell
  
• 1/2 cup dried bread crumbs
  
• 1/3 cup mayonnaise
  
• 1/4 cup finely chopped scallions
  
• 1 large egg, lightly beaten
  
• 1 Tbsp Old Bay seasoning
  
• 1 tsp mustard powder
  
• 1/2 tsp Worcestershire sauce
  
• 1/4 tsp hot sauce
  
• Peanut or vegetable oil, for frying
  
• 1 lemon, cut into wedges for serving
  






Instructions



1. In a large bowl, combine the crab, bread crumbs, mayonnaise, scallions, egg, Old Bay seasoning, mustard powder, Worcestershire sauce, and hot sauce. Shape into six 3-inch patties.
   
   
2. In a large skillet, heat 1/4 inch of oil over medium heat.
   
   
3. When the oil is hot, carefully place the crab cakes, in batches, in the pan and fry until the undersides are golden, 4 to 5 minutes. Carefully flip the crab cakes and fry the other side until golden brown, about 4 minutes. Serve warm, with pretty lemon wedges and tartar sauce.
   
   Serves 4 to 6