Crab Cakes

My criteria for a good crab cake is: #1 good crab and #2 not too “bready.” Dungeness is my favorite crab, but it’s often pricier than I prefer (unless a VERY special occasion). These crab cakes always pass my test and are impressive for a dinner party or great just for a nice dinner with family.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Keyword: seafood

Servings:

Ingredients

¾ cup crushed saltines
1 egg
2 tablespoon creole mustard
1 teaspoon Old Bay Seasoning
½ cup mayonnaise
¼ cup sliced green onions
1 cup panko bread crumbs
1 lb lump crab
¼ cup olive oil

Instructions

In a medium bowl, mix together saltines, egg, mustard, seasoning, mayonnaise and green onions. Once combined, gently fold in crab meat.
Place a biscuit/cookie cutter on a lined sheet pan (my cutter is 4-inch). Sprinkle a thin layer of panko inside the cookie cutter. Add enough crab so that when pressed is ½-inch thick. Sprinkle another thin layer of panko on top, then gently lift the cutter from the cake. Repeat until all the cakes are made.
Freeze 1 hour.
Heat a thin layer of olive oil in a skillet on medium-high heat. Once hot, fry the crab cakes on both sides until browned and heated through.
Serve immediately with lemon, green onions and remoulade sauce.