Crab Cakes

The question I ask pretty much every day is, “What’s for dinner?” Most of the time, Gary will say Krabby patties (SpongeBob anyone?). I’ve never made it before, no matter how many times he’s said it. This time, I actually had canned crab in the pantry, so I finally agreed!

It was the end of the week, I hadn’t gone grocery shopping yet, so I didn’t have too much fresh ingredients on hand. I found this recipe on allrecipes.com and I pretty much had most of the ingredients that were needed. I modified it based on what I had of course.

Crab Cakes
adapted from: allrecipes.com

Ingredients:
2 tablespoons olive oil (I used vegetable oil…eyeballed)
6 green onions, chopped (I used half a medium sized onion)
3/8 cup olive oil (I used enough vegetable oil to coat the pan)
1 (6 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard (I ground up some mustard seed)
8 ounces buttery round crackers, crushed (I used 1/4 cup panko)
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning (I used homemade)
salt to taste
ground black pepper to taste
1 cup dry bread crumbs (I omitted and skipped this step)

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

2. 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.

3. 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.

This definitely had a kick to it. I might have added a little too much black pepper. We ate this on hamburger buns. We didn’t have tartar sauce or anything else so we added some fries. This would be great served with tartar sauce, lettuce, and tomato.