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.

Ingredients

  • 3/4 cup crushed saltines
  • 1 egg
  • 2 tbsp creole mustard
  • 1 tsp Old Bay Seasoning
  • 1/2 cup mayonnaise
  • 1/4 cup sliced green onions
  • 1 cup panko bread crumbs
  • 1lb lump crab
  • 1/4 cup olive oil
  • Garnish: green onion, lemon, remoulade sauce
  • Recipe

    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 1/2-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

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    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.