Crab Cakes

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   1.

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   Heat 2 tablespoons oil in a skillet over high heat.

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   Saute green onions briefly until tender; cool slightly.

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   2.

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   Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper.

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   Form into 1/2 inch thick patties.

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   Coat the patties with bread crumbs.

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   3.

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   Heat 1/2 cup oil in a skillet over medium high heat.

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    Cook cakes until golden brown on each side.

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    Drain briefly on paper towels and serve hot.

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    My Note: I have made these crabcakes many times and I have made some changes to the recipe that I think work better.

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    In ingredients I used 2 6oz.

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    cans crabmeat, 2 eggs, 6 oz.

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    (approx.

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    20) ritz crackers, and 1/2 teaspoons Old Bay seasonings, and only 1/2 cup breadcrumbs.

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    Everything else I kept the same.

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    I did not saute my green onions in oil, but followed the rest of the recipe the same.

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    I would reduce the amount of oil in pan for frying.

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    I serve with aioli.

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    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.

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    Stir all together, and chill.

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    Have done some tweaking to the recipe.

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    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.

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    I use two 6-ounce cans of crabmeat, and one tablespoon of Dijon mustard instead of the dry mustard.

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    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.

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    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.

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    Grpa; Thank you for this recipe.

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    These were the best crab cakes I've ever made.

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    I did change the recipe a little bit.

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    I had leftover dungeness crab, about 16 oz.

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    I added 1 sleeve of crushed 4 oz.

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    toasted club crackers.

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    I added a bit more old bay since I am from Maryland and we M'landers like O'lbay.

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    I added extra garlic powder, but next time wouldn't add so much.

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    I used 2 eggs and about 1/2 cup of mayo.

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    I made these in one of those aluminum tins that you get muffins in at the grocery store.

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    4 muffins to a tin.

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    I sprayed with butter crisco and then lined the tins with the breadcrumbs.

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    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.

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    I baked for about 1/2 hour at 350.

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    WOW -- these came out great except for a little too much garlic on my part.

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    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.

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    Wowee -- wonderful!

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    LOL -- I made fresh asparagus on the side.

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    What a wonderful, wonderful meal and I still have 2 huge crab muffins for tomorrow!

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    Thanks again!

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    I'm sure they will be smelling me at work tomorrow.

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    AYLA.

* Per serving · 4 servings · Values may vary.

No additional tips available.