Savannah Crab Cakes

Serves 4-6

ingredients

1 pound of crabmeat, cleaned
1/2 c. crushed Ritz crackers
3 scallions, finely chopped
1/2 c. red bell pepper, finely chopped
1/4 c. mayonnaise
1 egg
1 tsp Worcestershire sauce
1 tsp dry mustard
1/4 tsp onion powder
Juice of 1/2 lemon
1/2 tsp salt
Dash of cayenne pepper
1/2 c. peanut oil
flour for dusting

Mix all ingredients together except the peanut oil and the flour.

Shape into patties. Lightly dust with flour.

Heat peanut oil over medium high heat in a large saute pan. Fry the crab cakes, a couple at a time, in the oil for 4-5 minutes on the first side, until browned.

Turn and cook for another few minutes, until golden brown.

Recipe adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen

Fresh, 1 lb. Jumbo Lump Maryland Crabmeat - $39.99
Retail Price: $44.99
You Save: $5.00
from: The Crab Place