Crab Cakes- Sara

CRAB CAKES-Sara

• (can use salmon in place of crab)
• 1 cup cracker meal
  1 egg, beaten
  1/2 cup milk
  12 oz lump crab meat
  1 rounded tsp crab boil seasoning
  1 Tbsp baking powder
  A handful flat leaf parsley, chopped
  1 lemon, zested
• 1 lemon, cut into wedges, for garnish
  1 rib celery from the heart of the stalk, finely chopped
  Worcestershire sauce, several drops
  Hot pepper sauce, several drops
  2 tablespoons mayonnaise or ranch dressing
  Vegetable or canola oil, for frying
• Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.