Crab Cakes
 

This will make a couple of cakes, so if you need more, increase the recipe accordingly, but understand that these cakes are very rich, so your eyes may turn out to be bigger than your stomach.

1/4 cup chopped onion
3 T chopped celery
3 T unsalted butter
1 large egg
T sour cream
1/2 t dry mustard
1/2 t Worcestershire sauce
1/8 t cayenne pepper
1/8 t salt
2 T thinly sliced green scallion
16 saltines, crushed fine
1/2 # jumbo lump crabmeat

Cook onion and celery in T of butter in a 10" skillet over medium low heat, stirring occasionally, until vegetables are soft, about 8 minutes.
Whisk together egg, sour cream, Worcestershire sauce, cayenne and salt in large bowl, then add and stir in scallion. Add cooked vegetables and 1/4 cup of the saltine crumbs and stir in. Add crabmeat and gently stir in so as not to break it up too much. Form into 4 cakes. Dredge into remaining saltines. At this point, the best thing to do is to refrigerate the cakes because it helps them to stay together when you start cooking them. I would leave them in there for a minimum of 45 minutes to one hour. Heat the oil and remaining butter in cleaned skillet over medium heat until foam subsides, then put cakes in skillet and cook turning once, until golden brown, 8 minutes total.:drool:

I love crab cakes! Where did you get the recipe from? It looks great!

Got from a magazine, switched it up a bit
 

Didn't like some of the stuff in the original recipe. I have been using it for quite some time because there is very little filler in them compared to any others I have tried:shock:

Y'all need to try Maryland crab cakes with lump meat fresh from the Chesapeake. Mmmmmmmmmm!

Two cakes and fresh oysters right off the boat. Life doesn't get much better!

Ingredients:
1 pound lump crab meat
1 cup seasoned bread crumbs
1 large egg
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Margarine, butter, or oil for frying

Remove all cartilage from crabmeat.

In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings.

Add crab meat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.

Cook cakes in a frying pan in just enough fat to prevent sticking until they are browned (about 5 minutes on each side).

*Note: If desired, crab cakes may be deep fried at 350 degrees for 2 to 3 minutes or until browned.

Cheers.
Jim

I might just have to compare
 

that recipe to mine. The reason why I like mine over others so far is that 16 saltines isn't much, and you end up throwing part of them away, which means there is less filler.:)

I came across this recipe a few weeks ago while searching for recipes using "wannabe" crab meat.
I've had to make them three times since then, they're really good.

I added 1/4 cup of mayo and deleted the green peppers (only because I didn't have them the first time) and now, we enjoy them more without the peppers anyway (still add the mayo)

I haven't made the sauce portion of the recipe.

Food Network: Tailgate Crab Cakes

Sorry, can't go there
 

After having real crab cakes, I just couldn't. JMO

It says you can use real crab meat, Gregg...they're worth a try :D

As much as I like to cook, I am always
 

trying something new. :drool:

:dance:

I love crab cakes made with real crab too but I had to find a way to use the extra wannabe stuff that I get in a big package at Sam's Club. My husband's favorite crab salad is made from a recipe using it and there's always a huge amount left that I don't like to freeze.