Recipe by quick meal
I made these for my hubby who loves crab cakes. He said these are the best he has ever had. I got the recipe out of my Betty Crocker Cookbook. You can make these OAMC by making the patties, bread with crumbs, place several in a freezer bag with parchment paper in between each patty and freeze. Thaw in refrigerator overnight and cook in oil as directed. These take less than a 1/2 hour from beginning to end. Hope you enjoy.
Top Review by COOKGIRl
Upon the recommendation of NorthwestGal, we tried these last night and they are indeed some of the best crab cakes I've ever eaten. I must confess at this point that I used two cans of minced clams but stuck to the rest of the recipe as written. I promise next time to use fresh crab and can at this point only imagine the taste using fresh seafood. I find it easier to prepare the mixture early and let it chill well to make shaping the cakes easier. I used homemade panko to coat the cakes, too: Recipe #167729. Made eight small cakes and served with lemon wedges and a garnish of fresh parsley to accompany baked brown rice, tossed salad and Recipe #218950. Reviewed for Best of 2010.
- 78.07 ml mayonnaise
- 1 large egg
- 295.73 ml soft breadcrumbs
- 4.92 ml ground mustard
- 1.23 ml salt
- 1.23 ml ground red pepper (cayenne, if desired)
- 0.59 ml pepper
- 29.58 ml green onions, chopped
- 510.29 g crabmeat, flaked
- 59.14 ml dry breadcrumbs
- 29.58 ml vegetable oil
Directions See How It's Made
- In medium bowl, mix mayo and egg with wire whisk. Stir in remaining ingred. except oil and dry bread crumbs. Shape mixture into 6 patties (mixture will be moist). Coat each patty with dry bread crumbs.
- In nonstick skillet, heat oil over med heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center.
- Reduce heat if crab cakes begin to brown too quickly.