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1
Both fresh and canned crab can be used in this recipe; however the fresh has a sweeter flavor to it that can't be captured by canned crab. I have made this recipe with both, and have gotten rave reviews each way. If you are starting with fresh picked crab or canned, take your lot and go through it again, just to make sure there are no shell pieces.
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2
Heat one Tbs olive oil in medium skillet, and saute onion and garlic just until the onion starts to soften, approximately 3-4 minutes.
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3
In a large bowl combine crab meat, onion and garlic, bread crumbs, lemon juice, worcestershire sauce, chili powder, cayenne, chipotle powder, mayo, mustard, and egg. I normally mix this by hand to get everything incorporated evenly. You do not want to squish the ingredients tightly together or the cakes will be too dense. Once you have all the ingredients mixed, you want to have extra breadcrumbs available to add until the mix is dry enough to hold together as a patty.
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4
I normally taste the patties before forming them, to make sure they're the flavor I'm looking for, and season with salt and pepper.
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5
If this is for an appetizer, form into smaller bite sized round patties. If you would like the cakes as a main course, form into four large, one inch thick patties. Great as burger alternatives.
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6
Heat the remaining olive oil in a large skillet over medium high heat. Saute patties for two to three minutes on each side until golden brown.
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7
I like to serve them with a spiced mayo: adding garlic, old bay and some cayenne.
