This one came from Cooks.com This is almost identical to the recipe I use but I also use a white sauce with it. Add extra spices if you want. Like garlic, I can't make anything without garlic in some form.
CRAB CAKES
1 lb. crab meat(I buy the Phillips crab meat in a can)
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying
Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.
Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.
In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).
Submitted by: CM
White Sauce-optional-I use it because I love the taste it gives.
2 tablespoons butter or margarine
2 tablespoons flour
1-1 1/2 cups milk
Salt and Pepper to taste
Melt the butter, add flour, mix well, gradually add milk until consistency is a smooth, slightly thick sauce.
Add this sauce to your crab cake mixture gradually until you've reached the right consistency with your crab mixture. You may choose to eliminate the mayo but not necessary. Be careful and don't get the crab mixture too thin. A small amount of crackers can be added to reduce thinness--not too many or the cakes will taste like crackers. You want firm patties to fry.
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Originally Posted by catnapper
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