CRISPY CRAB CAKES

 

  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 20

Ingredients

  • 1/2 c. EVOO
  • 6 green onions, chopped
  • 8 oz. canned crab meat, drained
  • 1 egg
  • 2 T. mayo
  • 1 T. dry mustard
  • 8 oz. Ritz crackers, crushed (about 3/4 of one sleeve)
  • 1/2 tsp. cayenne
  • 1 tsp. garlic powder
  • 1/2 tsp. Old Bay Seasoning
  • dash kosher salt and fresh ground pepper (to taste)
  • 1 c. Panko bread crumbs
  • 1 c. Remolaude sauce

Directions

  • Heat 2 T. EVOO in a saute pan over medium high heat. Saute green onions for 2 – 3 minutes until tender. Allow to cool slightly.
  • In a large bowl, combine all ingredients, except bread crumbs. Form into 1/2 inch thick patties. Coat the patties in Panko bread crumbs.
  • Heat the remaining oil in the saute pan over medium high heat. Cook cakes until golden brown on each side. Let drain briefly on a paper towel. Serve hot with remolaude sauce on the side.

Notes

Categories: Main Dish 

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