Wednesday, October 2, 2013

Cajun-Style Crabcakes

Cajun-Style Crabcakes
by Judy

canola oil for frying
1/2 medium onion, chopped
1 16-ounce can crabmeat, drained OR one pound fresh crabmeat
1 egg, lightly beaten
2 Tablespoons mayonnaise
1/2 cup Kary's Dry Roux
10 buttery round crackers, crushed
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup panko or breadcrumbs
1/2 teaspoon salt

Mix all ingredients, except canola oil. Form into patties of desired size and place on a dish to put in refrigerator. Chill for one hour. Heat oil in skillet (preferably cast iron) over medium-high heat, until a drop of water sizzles in it. Carefully place 3 or 4 crabcake patties at a time in the skillet and fry until golden brown on each side, turning once and slightly flattening after turning. Drain on paper towels and serve with remoulade sauce.

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