Crab Cakes

Ingredients panko dehydrated onion flakes ½ & ½* crab meat (I like jumbo lump, but whatever you like is fine) egg mayo (I prefer Hellmann's - always, for everything) Worcestershire sauce celery salt Dijon mustard (or something grainy if you prefer) Directions 1. Let panko and onion soak in dairy for 10-20 minutes. The proportions are up to you. I like about an 8:1 ratio panko to onion, and enough dairy to make a loose mixture. It will seem soupy at first but gradually the mixture will become more dense. 2. Thoroughly mix the rest of the ingredients (except crab) into the bread crumb mixture. Taste and adjust any of the ingredients you like. 3. Put half the crab into a separate bowl and break up. Add some of the mixture, but not all. The reason for this is that I usually make too much filller and always end up throwing a little away. Add the unbroken crab and gently mix so that some of the lumps are still in tact. Add more filler to desired taste. 4. Form into patties (size is up to you, but make sure they are even thickness, and not thicker in the middle). Place on a tray and refrigerate for half an hour. 5. Fry in a mixture of butter and canola oil, or all butter if you're feeling decadent, or all oil on the healthier side. The deepness of the oil is up to you. You can do a deep fry, or not. They will take a little longer to cook if you just use a thin layer of oil. Notes So, you can serve these on lettuce or on hamburger buns. Use any kind of tartar sauce or aioli you like. One of my favorites is: Mayo, buttermilk, wasabi and crushed capers *I use ½ & ½ but you can also use milk or heavy cream or a combination Credits: Jennifer Jacobs Tags: Seafood Original Post Date: 2021