Crispy Crab Cakes
1/2 c. EVOO
6 green onions, chopped
8 oz. canned crab meat, drained
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
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.