Lesley's Crab Cakes

Delicious fried crab cakes that are crispy on the outside and tender on the inside.

Ingredients

Crab Cakes:

• 2 cans crab, or 1/2 lb
• 1/4 cup mayo
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup chopped red pepper
• 1 clove garlic, minced
• 1 egg
• 1 tsp Dijon mustard
• 2 tbsp chopped parsley
• 1/2 tsp Worcestershire sauce
• 3 dashes Tabasco sauce
• Fresh ground pepper to taste
• 1/2 tsp baking powder
• 1/4 tsp dried tarragon
• 1/2 cup crushed Saltines, or Panko crumbs

Coating:

• 1/4 cup cornmeal
• 1/4 cup flour
• (or 1/2 cup Panko crumbs)

Instructions

1. Mix all crab cake ingredients until combined
2. Divide equally into 4 and form patties
3. Dredge the patties into the coating mixture
4. Chill for about 1/2 hour
5. Add 2 tbsp of vegetable oil in a skillet just large enough to hold the patties
6. Fry approximately 3 minutes per side or until coating is crispy and heated through