After six more crabs were brought home on Thursday evening, it was time to make some tasty crab cakes. I turned to the queen of butter for her highly rated crab cake recipe. Paula Deen may use excessive amounts of fats in her cooking, but this recipe had very little 'bad' stuff and used Ritz crackers instead of breadcrumbs. I had to give it a shot!
The only downside to her recipe is that there is no directions for a sauce. After some research, I pureed a couple jarred red bell peppers, mixed with salt, pepper, and some mayo. Yum!
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