Now that summer is here, I start to crave seafood. This recipe hits the spot. I’ve enjoyed crab cakes from Boston, Cape Cod, Charleston & New Orleans- these here are hands down my favorite. My father-in-law gave us The NFL Gameday Cookbook one year for Christmas and it is full of tasty recipes like this. Enjoy!
Crabby Crab Cakes by Ray Lampe aka Dr. BBQ
- 2 large eggs
- 2 large egg whites
- 1/2 cup chopped celery
- 1/2 cup chopped green onion
- 1 tsp minced garlic
- 1 tsp hot sauce (I love Franks)
- 1/4 tsp freshly grated lemon zest
- 12 oz jumbo lump crab meat
- 1 cup crushed oyster crackers
- 1/2 cup bread crumbs
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/3 cup olive oil
In a bowl-Whisk together the eggs until frothy. Stir in the celery green onion, garlic, hot sauce and lemon zest. Gently fold in the crab meat, oyster crackers and bread crumbs until evenly mixed.
On a plate- mix flour, salt & paprika. Divide the crab mixture into 6 mounds, form into balls, then roll in the flour mixture.
Heat the oil in a heavy large skillet – medium high heat. Place the crab balls in the hot oil and flatten slightly with a fork. Fry until golden, about 5 mins per side.
These crab cakes are HUGE. It is usually the only thing we have for dinner when I make them. I used to have slaw on the side, but there was never any room for it once you ate a crab cake.