Crispy, light, fresh – it’s no wonder crab cakes are a must this time of year. This recipe has such a nice flavor that a remoulade is unnecessary.
1 pound crabmeat, picked free of shells
1/3 cup panko crumbs
½ cup finely chopped bell pepper
¼ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
½ lemon, juiced
¼ teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
½ cup oil
Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients, except for the flour and 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.