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Appetizers


1 lb. Phillips jumbo lump or backfin crab meat
2 tsp. fresh lemon juice
1 x-large egg
1/2 c. Hellman's mayonnaise
2 tsp. Frank's Red Hot sauce
1 tsp. Worcestershire sauce
1/2 sleeve saltines, crushed
1-1/4 c. panko (Japanese bread crumbs)
3/4 c. canola oil for frying
1/2 c. Frank�s Red Hot sauce
4 Tbsp. unsalted butter
1/2 c. refrigerated bleu cheese dressing
1 stalk celery, very thinly sliced
Blue Cheese dressing

1.Sprinkle crab meat with lemon juice.
2.In a large bowl, beat egg slightly then stir in mayonnaise, 2 tsp. hot sauce and Worcestershire.
3.Add crab meat and saltines, gently toss until well combined, being careful not to break up big lumps.
4.Shape into 4-6 equal size cakes, or for an appetizer many smaller cakes 20 or so.
5.Coat crab cakes in bread crumbs..
6.In a large frying pan over medium high heat, add 1� of canola oil. Pan fry crab cakes until golden on both sides. Place crab cakes on paper towels to remove excess oil.
7.While the crab cakes are frying, make the Buffalo sauce: heat hot sauce and butter in a small saucepan, whisking together until butter is melted and is well blended.
8. coat each with the buffalo sauce, top with a dollop of blue cheese and serve.

Unrated