Crab Cakes

By marg_r

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

Preparation

Step 1

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!!!