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| Crab Cakes with coleslaw | |||||
| Ingredients: | |||||
| 1 | egg | ||||
| 1 tsp. | Worcestershire sauce | ||||
| 1 tsp. | dry mustard | ||||
| 1/2 | lemon, juiced | ||||
| 1/4 tsp. | garlic powder | ||||
| 1 tsp. | salt | ||||
| dash | cayenne pepper | ||||
| Flour, for dusting | |||||
| 1/2 c. | peanut oil | ||||
| Favorite dipping sauce, for serving | |||||
| Directions: | |||||
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Directions In a large bowl, mix together all ingredients, except for the 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. Serve warm with preferred sauce. . |
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