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36

Crab Cakes

Prep 15 min
Total 25 min
Ingredients 11
Servings 6

What a classic—golden brown outside, moist and full of crabmeat inside! Crab cakes are also wonderful served as a main course—allow two per person. MORE + LESS -

Ingredients

1/3

cup mayonnaise or salad dressing

large egg

1 1/4

cups soft bread crumbs (about 2 slices bread)

teaspoon ground mustard

1/4

teaspoon salt

1/4

teaspoon ground red pepper (cayenne), if desired

1/8

teaspoon pepper

medium green onions, chopped (2 tablespoons)

cans (6 oz each) crabmeat, well drained, cartilage removed and flaked

1/4

cup dry bread crumbs

tablespoons vegetable oil

Directions

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1

In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except oil and dry bread crumbs. Shape mixture into 6 patties, about 3 inches in diameter (mixture will be moist). Coat each patty with dry bread crumbs.
2

In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.