Crab Cakes

Crab Cakes
Crab Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons olive oil

  • 6

    green onions, chopped

  • 3/8

    cup olive oil

  • 1

    (16 ounce) can canned crabmeat, drained

  • 1

    egg

  • 1

    tablespoon mayonnaise

  • 1

    teaspoon dry mustard

  • 8

    ounces buttery round crackers, crushed

  • 1/2

    teaspoon ground cayenne pepper

  • 1

    teaspoon garlic powder

  • 1/4

    teaspoon Old Bay Seasoning TM

  • salt to taste

  • ground black pepper to taste

  • 1

    cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions

Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. 2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. 3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot. I have made these crabcakes many times and I have made some changes to the recipe that I think work better. In ingredients I used 2 6oz. cans crabmeat, 2 eggs, 6 oz. (approx. 20) ritz crackers, and 1/2 tsp. Old Bay seasonings, and only 1/2 cup breadcrumbs. Everything else I kept the same. I did not saute my green onions in oil, but followed the rest of the recipe the same. I would reduce the amount of oil in pan for frying. I serve with aioli. This is the best recipe I've found: 3/4 cup mayo, 3 cloves minced garlic, 2 1/2 tbsp. lemon juice, 3/4 tsp. salt and 1/2 tsp. pepper. Stir all together, and chill. GREAT!!!

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