Classic Crab cakes ....

I made these crab cakes last Sunday and they

are delicious

I always look for recipes that have the least amount of filler

because I like actually tasting the crab meat, not all

of the other stuff

these were perfect

here's the recipe with my notes

1 1/2 lb cooked crabmeat

6 tablespoons mayo (I think 5 would have been enough)

1 tablespoon Dijon mustard (I used regular because we eat 

no sugar)

1 cup panko bread crumbs (I used more)

1/2 cup finely chopped Italian parsley (fresh is best)

2 green onions, finely chopped

2 cloves garlic, minced

2 eggs, slightly beaten

1 to 2 tablespoons canola oil (I used olive oil)

1/4 cup butter

Place crabmeat in a large bowl. Add mayo, mustard, 1/4 cup of the panko bread crumbs, parsley, onions, garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Fold to combine.....add eggs, fold to combine

Form your cakes...because you don't have a bunch of fillers, you

have to really handle these gently or they fall apart

lay on a tray with wax paper. Cover with plastic and put in

fridge for at least 30 minutes. This will help to firm them up

Have a plate with the rest of the panko bread crumbs. This is where I had to add a little more than what the recipe called for

In a large skillet heat oil over medium-high heat. Coat each side of

the crab cakes and add to skillet. Press lightly with a spatula

cook 1 to 2 minutes per side or until golden brown.

Transfer to a tray and top each crab cake with a slice of butter.

seriously, these are the best!

a couple of days later I was in a local restaurant and I ordered 

crab cakes.....full of filler!!! No where near as good as these!

I remembered to take a picture halfway through eating

later.....