I love frying up crab cakes full of lump crabmeat from blue crabs, which are bountiful in many NC waters, as a way of treating my friends, family, and myself. I like my crab cakes to have more crabmeat than any other ingredient and not be too bready. These crab cakes can be eaten as an entire meal or as an appetizer.
I use NC-made Texas Pete hot sauce and Duke’s Mayonnaise, a distinctly Southern spread, in my crab cakes. The hot sauce adds just the right amount of spice to the crab cakes without overpowering the crabmeat.
Yield: 6 crab cakes
• 1 pound lump blue crabmeat
• 1/2 cup panko bread crumbs
• 1/4 cup green onions, sliced
• 1/3 cup chopped bell pepper, red or green
• 1/4 cup Duke’s Mayonnaise
• 1 large egg, lightly beaten
• 1 teaspoon Texas Pete hot sauce
• 1 teaspoon Old Bay seasoning
• 1 teaspoon lemon juice
• 1/8 teaspoon garlic powder
• 1/4 cup vegetable oil
1. In a large bowl, mix together all ingredients except for crabmeat and vegetable oil.
2. Gently fold in crabmeat and combine.
3. Form into patties, using about ½ cup of mixture for each patty.
4. Heat oil in a large, nonstick skillet over medium or medium-high heat
5. Gently place crab cakes in skillet. Fry approximately 3-4 minutes on each side or until golden brown.
6. Place on plate lined with paper towels to absorb any excess oil. Serve immediately.