These crab cakes make a great appetizer or just add a salad you you’ve got a great meal.
16 oz. Crabmeat
2 eggs beaten
3 Tablespoons Mayonnaise
1 ½ teaspoons Old Bay Seasoning
Pinch of cayenne pepper (depending on how hot you want them…be careful)
1 teaspoon of mustard
12 crushed Ritz or other buttery cracker
1 teaspoon of chopped parsley (I like Italian flat leaf parsley, can you dry)
2 green onions chopped
½ cup finely chopped onions (love those sweet onions)
1 cup of bread crumbs
Sauté ½ cup of onions in a tablespoon of butter or olive oil until transparent
In a bowl add all ingredients except crabmeat mix well and then lightly toss in crabmeat not breaking up the lumb crab meat.
Make into cakes, lightly pat on to bread crumbs and refrigerate for at least 1 hour before cooking. Pan fry until crab cake is firm in center and golden brown.
Alterative cooking instruction (I prefer this method)
Freeze crab cakes when ready to serve brown frozen crab cakes in skillet and then bake at 350° for 20 – 25 minutes for a one inch thick cake.
Chipotle tartar sauce
1 cup mayonnaise
2 Tablespoons of catsup
2 Tablespoons of relish
1 teaspoon of Old Bay Seasoning
How here is where you add your heat to your liking. I use about a ½ teaspoon of the sauce from canned Chipotles be careful it is hot. I have all used Chipotle Tabasco Sauce.