Crab Cakes

2 tablespoons olive oil (or butter)
6 green onions, chopped
1 large clove garlic or 1 teaspoon garlic powder
8 ounces buttery round crackers, crushed (e.g., Town House Lite or Original)
1 (16 ounce) can canned crabmeat, drained
2 eggs
1 tablespoon mayonnaise
1 teaspoon dry mustard (use 1 tablespoon jar/bottle mustard if you don’t have dry powder)
1/2 teaspoon ground cayenne pepper
1/4 teaspoon Old Bay Seasoning
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup butter
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Heat 2 tablespoons of oil (or butter) in a skillet over high heat. Sauté the green onions until they are tender.

Crush the crackers with your hands, and put them into a bowl. The pieces should be somewhat fine, but it is OK if there are a few chunky bits. It is hard, and unnecessary, to get them too fine. Add the crabmeat, green onions, eggs, mayonnaise, mustard, cayenne pepper, garlic powder, Old Bay seasoning, salt, and pepper. Mix well with a large spoon until the mixture is consistent. Form the cakes into round 1/2 inch thick patties, about 3-4 inches in diameter.

Pour some of the panko into a bowl, then dip the patties into the panko to coat both sides.

Heat some of the butter in a skillet. Cook the cakes over medium heat until they are golden brown on each side. You should add some more butter when you flip them. Move the cakes onto a plate covered by a paper towel. Serve them while they are still hot and put some of the sauce (see below) on top.

If you do not have panko, you can use ordinary bread crumbs, or you can omit them entirely.

For meatier crab cakes, reduce the crackers slightly and increase the crab. The crackers help to give them substance, but small variations will not matter that much.

You can also make crab balls, which are smaller and may be better as an appetizer for a larger group.

Sauce for the crab cakes:

2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tsp horseradish
1/2 teaspoon soy sauce

Mix the ingredients together and put a coat on top of each crab cake when served.

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