I picked this crab cake recipe because I wanted a CRAB cake, not a crab and breadcrumb cake, and this recipe seemed to fit the bill. I used these ingredients, although I wanted a little more flavor so used a teaspoon of Worcestershire and a teaspoon of ground mustard and a few tablespoons of fresh parsley for the color. The only thing I really changed was the order of putting this together. I think that the best crab cakes have lumps of crab, not shredded bits of crab, so to achieve this I whisked together the egg, mayo, seasonings and then folded in the crab. Then I rolled the crab into 1/4 cup balls and refrigerated for about half hour while I got the rest of dinner together. Then I rolled some of the balls in Ritz cracker crumbs, and some in Panko, honestly I couldn't tell the difference, so will use Panko next time as it is much easier. I fried them in two batches in a mix of 1T olive oil and 1T butter per batch. You have to be careful putting them in and flipping them, but the flavor of the crab really comes through and makes it worth the extra care.
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I picked this crab cake recipe because I wanted a CRAB cake, not a crab and breadcrumb cake,...