Crispy Crab Cakes
Yields: 4 servings
 
Ingredients
  • ⅓ cup mayonnaise
  • 1 large egg
  • ¼ cup chopped green onion
  • 2 teaspoons Creole mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Creole seasoning
  • ½ teaspoon hot sauce
  • 1 pound jumbo lump crabmeat, drained and picked free of shell
  • ½ cup saltine cracker crumbs
  • Canola or vegetable oil, for frying
  • Mixed greens, tartar sauce, and lemon wedges, to serve
Instructions
  1. In a large bowl, whisk together mayonnaise, egg, green onion, mustard, Worcestershire, Creole seasoning, and hot sauce. Gently stir in crabmeat and cracker crumbs until combined. Divide mixture into 8 portions, and shape each portion into a 1½-inch-thick patty; slightly flatten. Cover and refrigerate for 1 hour.
  2. In a large skillet, pour oil to depth of ¼ inch, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. Working in batches, fry crab cakes until golden brown and beginning to crisp, about 4 minutes. Using a fish spatula, turn cakes, and cook 3 to 4 minutes more. Add more oil between batches, if necessary, to maintain depth. Remove from oil, and let drain on a wire rack. Serve immediately over a bed of mixed greens with tartar sauce and lemon wedges.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crispy-crab-cakes-2/