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1
In a small pan on medium high heat, melt 1 Tbsp of the butter and add the chopped onion and 1 tsp of the Garlic Salt. Cook until the onions become translucent. Set aside and allow to cool.
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2
In a large bowl, mix together the crab meat, green onion, 1/3 Cup White Cheddar crackers, mayonnaise, remaining garlic salt, pepper, soy sauce, dijon mustard, pickle juice, lime juice, cilantro and egg and form into small patties (about the size of the palm of your hand).
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3
Mix together the flour and remaining 1 cup of white cheddar crackers and pour onto a large dish or plate. Lightly pat the crab cakes in the mixture on each side and place onto a baking sheet (covered with a piece of parchment or wax paper).
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4
Refrigerate the cakes for 1 hour.
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5
Into a large skillet on medium heat, pour the canola oil and remaining butter.
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6
After the butter melts and the oil is hot, place the crab cakes into the oil and allow to cook (about 5 minutes each side) or until golden brown. Serve.
