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My Crab Cakes

By: Rod Mowery

"Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!"

Rate/Review | Read Reviews (586)

What to Drink?
	Chardonnay
	Smirnoff Moscow Mule
	Beer
	Lime Fruit Slushies

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 crab cakes

Ingredients

2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (16 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions

Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.