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.
Servings: 6
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.
Video
Nutrition
Serving: 6g
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