My Crab Cakes

Recipe View 2 mins Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. (2 minutes)

Recipe View 5 mins Sauté the chopped green onions in the hot oil until they are softened and fragrant. Remove from heat and allow to cool slightly. (3-5 minutes)

Recipe View 0 mins In a large mixing bowl, gently combine the drained crabmeat, sautéed green onions, crushed buttery crackers, beaten egg, mayonnaise, dry mustard, garlic powder, cayenne pepper, Old Bay Seasoning, and salt. Be careful not to overmix to keep the crab cakes tender.

Recipe View 10 mins Shape the mixture into ten equal-sized patties, approximately 1/2-inch thick. (10 minutes)

Recipe View 5 mins Place the panko bread crumbs in a shallow dish. Gently press each crab cake patty into the bread crumbs, ensuring it's evenly coated on all sides. (5 minutes)

Recipe View 2 mins Heat 1/2 cup of olive oil in the same large skillet over medium-high heat. (2 minutes)

Recipe View 8 mins Carefully place the breaded crab cakes in the hot oil, ensuring not to overcrowd the pan. Cook until golden brown and crispy on each side. (3-4 minutes per side)

Recipe View 2 mins Remove the cooked crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. (2 minutes)

Recipe View 0 mins Serve hot with your favorite homemade aioli and a crisp white wine.