Crab Cakes

I started making these for Tony about three or four year's ago. These will be the best crab cakes you ever have. They are expensive to make since the crab meat itself is about $13 a pound. However think of how much you would pay for these in a restaurant. This is Paula Dean's crab cake recipe and makes about 8 medium crab cakes or 12 smal ones. I like to mix it up a bit. The tartar sauce is my recipe.

Crab Cakes

1 pound crab meat
1/3 cup crushed Ritz crackers
3 green onions chopped
½ cup chopped red bell pepper
1/4 cup Mayo (I use a bit more if it seems to dry)
1 Egg
1 ts Worcestershire sauce
1 ts dry mustard
½ lemon squeezed
¼ ts salt
Dash of cayenne pepper
Flour for dusting
½ cup peanut oil (peanut oil locks in flavor over other types of oil)

In large bowl, mix together all ingredients, except for flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

Tartar Sauce

½ cup light mayo
2 tb relish
½ ts salt
½ ts garlic
Dash of pepper

Mix ingredients and chill before serving.