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Deviled Crabby Patties




Source of Recipe


Internet


List of Ingredients




Makes 6 to 7 (3 – inch) cakes

1 pound lump crabmeat, picked through to remove any shell fragments
½ cup crumbled Ritz crackers
1 egg
¼ cup finely chopped scallions, both white and green parts
¼ cup finely diced red bell pepper
2 tablespoons mayonnaise
1 tablespoons Dijon mustard
1 teaspoon Tabasco sauce
1 ½ teaspoons Old Bay Seasoning
2 cloves garlic, minced
Freshly ground black peppers to taste
3 to 4 tablespoons olive oil
½ cup flour
Lemon wedge, for garnish
Deviled Mayo (recipe follows)

Gently fold together all the ingredients except the flour, olive oil, lemon wedges and Deviled Mayo, and form the mixture into 6 3-inch patties. Heat the olive oil in a large cast-iron skillet over the medium-high heat. Gently dredge the patties in the flour, turn them to coat all sides, and shake them very carefully to remove any excess. Cook the patties in the hot oil, in batches if necessary, for approximately 3 minutes on each side. They should develop a wonderful, golden-brown curst. Serve these delicious morsels immediately, with lemon wedges and Deviled Mayo, or with tartar sauce if you prefer.

Deviled Mayo
½ cup mayonnaise
¼ cup chopped dill pickle
1 teaspoon Tabasco sauce
Juice of ¼ lemon

Combine all the ingredients in a small bowl and serve with the crab cakes.




Recipe