Crab Cakes

Directions

1. 1
   1.
2. 2
   Heat 2 tablespoons oil in a skillet over high heat.
3. 3
   Saute green onions briefly until tender; cool slightly.
4. 4
   2.
5. 5
   Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper.
6. 6
   Form into 1/2 inch thick patties.
7. 7
   Coat the patties with bread crumbs.
8. 8
   3.
9. 9
   Heat 1/2 cup oil in a skillet over medium high heat.
10. 10
    Cook cakes until golden brown on each side.
11. 11
    Drain briefly on paper towels and serve hot.
12. 12
    My Note: I have made these crabcakes many times and I have made some changes to the recipe that I think work better.
13. 13
    In ingredients I used 2 6oz.
14. 14
    cans crabmeat, 2 eggs, 6 oz.
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    (approx.
16. 16
    20) ritz crackers, and 1/2 teaspoons Old Bay seasonings, and only 1/2 cup breadcrumbs.
17. 17
    Everything else I kept the same.
18. 18
    I did not saute my green onions in oil, but followed the rest of the recipe the same.
19. 19
    I would reduce the amount of oil in pan for frying.
20. 20
    I serve with aioli.
21. 21
    This is the best recipe I've found: 3/4 cup mayo, 3 cloves minced garlic, 2 1/2 tablespoons lemon juice, 3/4 teaspoons salt and 1/2 teaspoons pepper.
22. 22
    Stir all together, and chill.
23. 23
    Have done some tweaking to the recipe.
24. 24
    I use just one sleeve of reduced-fat Town House crackers, and I combine them with the green onions, black pepper, and some garlic powder in the food processor.
25. 25
    I use two 6-ounce cans of crabmeat, and one tablespoon of Dijon mustard instead of the dry mustard.
26. 26
    Also, I use reduced-fat mayo, and I always put in double the cayenne, as well as fresh pressed garlic instead of the garlic powder.
27. 27
    I then coat them with cornmeal and bake them in a 350*F. oven for 20 minutes, or until they're warmed through - a lower-fat alternative to frying.
28. 28
    Grpa; Thank you for this recipe.
29. 29
    These were the best crab cakes I've ever made.
30. 30
    I did change the recipe a little bit.
31. 31
    I had leftover dungeness crab, about 16 oz.
32. 32
    I added 1 sleeve of crushed 4 oz.
33. 33
    toasted club crackers.
34. 34
    I added a bit more old bay since I am from Maryland and we M'landers like O'lbay.
35. 35
    I added extra garlic powder, but next time wouldn't add so much.
36. 36
    I used 2 eggs and about 1/2 cup of mayo.
37. 37
    I made these in one of those aluminum tins that you get muffins in at the grocery store.
38. 38
    4 muffins to a tin.
39. 39
    I sprayed with butter crisco and then lined the tins with the breadcrumbs.
40. 40
    I then just put the scoops of crab mixture in each tin (lightly, didn't pack down), then topped with more breadcrumbs and a final spritz of the cooking spray.
41. 41
    I baked for about 1/2 hour at 350.
42. 42
    WOW -- these came out great except for a little too much garlic on my part.
43. 43
    I also made an impromptu aioli sauce by just sweating about 2 teaspoons of (purchased minced garlic) in the same pan I made the green onions inches I put this in my mini food processer with about 1/2 cup mayo and 1/2 cut lemon.
44. 44
    Wowee -- wonderful!
45. 45
    LOL -- I made fresh asparagus on the side.
46. 46
    What a wonderful, wonderful meal and I still have 2 huge crab muffins for tomorrow!
47. 47
    Thanks again!
48. 48
    I'm sure they will be smelling me at work tomorrow.
49. 49
    AYLA.