Savannah Crabcakes

Savannah Crabcakes Recipe

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Jamallah Bergman


For those who love crab and love going to Savannah (which I really do love),you'll love these amazing crab cakes from The Lady's and Sons cookbook!


★★★★★ 1 vote

4 to 6 servings


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  • 1 lb
    crabmeat, fresh, picked free of shells
  • 1/2 c
    crushed ritz crackers
  • 3
    green onions,finely chopped, with tops
  • 1/2 c
    finely chopped bell pepper
  • 1/4 c
  • 1
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    dry mustard
  • ·
    juice from 1 lemon
  • 1/4 tsp
    garlic powder
  • 1 tsp
  • ·
    dash of cayenne peper
  • ·
    flour for dustin
  • 1/2 c
    peanut oil

  • 1/2 c
    chopped green onion
  • 1/2 c
    dill pickle
  • 1 c
  • 1/2 tsp
    house seasoning

How to Make Savannah Crabcakes


  1. Mix all ingredients together except flour and peanut oil. Shape into patties and dust with flour. Panfry in hot peanut oil over medium heat until browned,for 4 to 5 minutes. Flip and panfry other side until golden brown.
  2. Tartar Sauce: In a bowl, combine chopped onion,pickle,mayonnaise and House seasoning and mix well. Serve alongside crabcakes with lemon wedges.

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About Savannah Crabcakes

Other Tag: Quick & Easy

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