Crab Cakes

• 2 tablespoons olive oil
• 6 green onions, chopped
• 38 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
• 12 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 14 teaspoon Old Bay Seasoning
• salt
• ground black pepper
• 1 cup panko breadcrumbs (Japanese bread crumbs) or 1 cup regular dry breadcrumbs

1. 1.
2. Heat 2 tablespoons oil in a skillet over high heat.
3. Saute green onions briefly until tender; cool slightly.
4. 2.
5. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper.
6. Form into 1/2 inch thick patties.
7. Coat the patties with bread crumbs.
8. 3.
9. Heat 1/2 cup oil in a skillet over medium high heat.
10. Cook cakes until golden brown on each side.
11. Drain briefly on paper towels and serve hot.
12. My Note: I have made these crabcakes many times and I have made some changes to the recipe that I think work better.
13. In ingredients I used 2 6oz.
14. cans crabmeat, 2 eggs, 6 oz.
15. (approx.
16. 20) ritz crackers, and 1/2 teaspoons Old Bay seasonings, and only 1/2 cup breadcrumbs.
17. Everything else I kept the same.
18. I did not saute my green onions in oil, but followed the rest of the recipe the same.
19. I would reduce the amount of oil in pan for frying.
20. I serve with aioli.
21. This is the best recipe I've found: 3/4 cup mayo, 3 cloves minced garlic, 2 1/2 tablespoons lemon juice, 3/4 teaspoons salt and 1/2 teaspoons pepper.
22. Stir all together, and chill.
23. Have done some tweaking to the recipe.
24. I use just one sleeve of reduced-fat Town House crackers, and I combine them with the green onions, black pepper, and some garlic powder in the food processor.
25. I use two 6-ounce cans of crabmeat, and one tablespoon of Dijon mustard instead of the dry mustard.
26. Also, I use reduced-fat mayo, and I always put in double the cayenne, as well as fresh pressed garlic instead of the garlic powder.
27. I then coat them with cornmeal and bake them in a 350*F. oven for 20 minutes, or until they're warmed through - a lower-fat alternative to frying.
28. Grpa; Thank you for this recipe.
29. These were the best crab cakes I've ever made.
30. I did change the recipe a little bit.
31. I had leftover dungeness crab, about 16 oz.
32. I added 1 sleeve of crushed 4 oz.
33. toasted club crackers.
34. I added a bit more old bay since I am from Maryland and we M'landers like O'lbay.
35. I added extra garlic powder, but next time wouldn't add so much.
36. I used 2 eggs and about 1/2 cup of mayo.
37. I made these in one of those aluminum tins that you get muffins in at the grocery store.
38. 4 muffins to a tin.
39. I sprayed with butter crisco and then lined the tins with the breadcrumbs.
40. I then just put the scoops of crab mixture in each tin (lightly, didn't pack down), then topped with more breadcrumbs and a final spritz of the cooking spray.
41. I baked for about 1/2 hour at 350.
42. WOW -- these came out great except for a little too much garlic on my part.
43. I also made an impromptu aioli sauce by just sweating about 2 teaspoons of (purchased minced garlic) in the same pan I made the green onions inches I put this in my mini food processer with about 1/2 cup mayo and 1/2 cut lemon.
44. Wowee -- wonderful!
45. LOL -- I made fresh asparagus on the side.
46. What a wonderful, wonderful meal and I still have 2 huge crab muffins for tomorrow!
47. Thanks again!
48. I'm sure they will be smelling me at work tomorrow.
49. AYLA.

olive oil, green onions, olive oil, canned crabmeat, egg, mayonnaise, mustard, buttery round crackers, ground cayenne pepper, garlic, salt, ground black pepper, breadcrumbs

Taken from www.food.com/recipe/crab-cakes-504306 (may not work)