"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from The Noto-Diaz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Noto-Diaz
Added: Friday, September 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil,
6 green onions-chopped,
3/8 cup olive oil,
1 (6 ounce) can canned crabmeat, drained (use fresh lump crab meat if you can),
1 egg,
1 tablespoon mayonnaise,
1 teaspoon dry mustard,
8 ounces buttery round crackers, crushed,
1/2 teaspoon cayenne pepper,
1 teaspoon garlic powder,
1/4 teaspoon Old Bay Seasoning,
salt to taste,
ground black pepper to taste,
1 cup dry bread crumbs

Directions:
Directions:
Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.

Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.

Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min

 

 

 

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