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1
In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Coat a spoon or dip a clean finger to taste and adjust seasoning if needed.
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2
Using gloved hands, gently mix in crab meat, then add bread crumbs.
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3
Spread a thin layer of plain bread crumbs on your work surface.
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4
Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
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5
Gently flatten the ball of crab mixture and round the edges to seal and firm up the cakes. They should be about one-half inch thick and three inches round. Sprinkle any crumbs remaining on your work surface over the tops of the cakes, pressing them gently to stick. (You can make your cakes smaller for appetizer size but if you go thinner the cooking time may need to be adjusted).
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6
Refrigerate until ready to cook.
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7
In a saute pan, melt 2 tablespoons of oil until hot over medium to medium-high. Gently slide in crab cakes 2 at a time (if your temperature is at medium-high reduce to medium).
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8
Brown on one side approximately 1-1/2 to 3 minutes. Turn and brown slightly on the other side. Turn down heat to medium-low and cook crab cakes another 5-8 minutes until golden brown.
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9
Remove cakes to a double thickness of paper towel to remove any excess oil, then serve.
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10
Note: While you may be tempted to increase the amount of bread crumbs used, you'll receive the best saute results with the thin layer as described above.
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11
Tip: If you'll be serving them as a sandwich a bit of melted cheese and lettuce and/or tomato go well.
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12
Storing: These are best served fresh but you can refrigerate up to 2-3 days or freeze in a zip-lock freezer bag up to a month. Reheat in the oven at a medium temperature, or in a fry pan over medium heat (microwaving will heat it up faster but you'll forfeit the the crunch factor for speed).
