Mike Luken, Luken's Seafood and Poultry, at Findlay Market shares crabcake recipe
Makes 4 to 6 servings.
1 lb crabmeat (we sell crabmeat in 1 lb cans for 13.50, guaranteed fresh!)
1/4 cup crushed Ritz crackers
1/4 cup breadcrumbs
1 white onion, finely chopped
1 bell pepper, finely chopped
1/4 cup mayo
1 teaspoon Worcestershire Sauce
1 teaspoon brown mustard
1/4 teaspoon garlic powder
1 teaspoon salt
Dash Old bay Seasoning (or if you are a Findlay Market Shopper you could try the Colonel's "New Bay" Seasoning)
Dash Creole Seasoning
Flour, for dusting
1/2 cup olive oil
Your Favorite dipping sauce, for serving.
In a large bowl mix together all ingredients, except for the flour, and olive oil. Shape into patties and dust with flour.
Heat Oil in large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned. This should take 4 to 5 minutes. Carefully flip them and fry the other side until crispy golden brown; about 4 more minutes. Serve warm with preferred sauce. Enjoy!