Creole Crab Cakes

We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 patties

Ingredients

• 1  lb  crabmeat, fresh and drained
• 1⁄2 cup  italian  dried breadcrumbs
• 1⁄2 teaspoon baking powder
• 1⁄3 cup milk
• 1  tablespoon creole mustard (grainy mustard)
• 1  large egg, beaten
• 1⁄4 cup mayonnaise
• 2  tablespoons green onions, finely chopped
• 1⁄4 teaspoon garlic powder
• 1 1⁄2-2  teaspoons  cajun seasoning or 1 1⁄2-2  teaspoons  creole seasoning
• 2  teaspoons  dried onion flakes
• 2  teaspoons parsley flakes
• 1⁄4 cup all-purpose flour or 1⁄4 cup  dried breadcrumbs
• 1⁄2 cup butter

Directions

1. Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
2. Coat with flour or breadcrumbs. Chill at least 1 hour.
3. Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.