Friday, March 13, 2009

#32 Crab Cakes


1 lb crabmeat (finely chopped/minced)
2-3 green onions, chopped
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
1 packet saltine crackers, crumbled (I used wheat)
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
salt & pepper to taste
oil for frying


Combine all ingredients except oil. Form into 1/2 inch thick patties. Heat oil in pan on medium-high heat. Cook cakes until golden brown one each side. Drain briefly on paper towels and serve hot.

1 comment:

Sandy and Steve said...

The best crab cakes I ever ate were from a little roadside fish market in Tillamook Oregon. She didn't have a recipe, exactly, but told me how to make them. The secret is to use as few fillers as possible so the crab taste comes through. She used mayo, Dijon mustard, no egg, and panko. Panko is lighter than saltines or regular bread crumbs. You find it in the bread crumb aisle, although maybe not at Kent's.