Crab Cakes
4 Tbs. finely chopped
onion Saute these in butter/olive oil mix until soft. 8 oz. crab (a can of Phillips crab meat from the seafood
section, for example)
6 saltines, crushed Mix everything together (except the bread crumbs). Shape into 4 patties;
coat with the bread crumbs. Pan-fry in butter/olive oil mix unti browned
on both sides. Makes 4 patties. |
Note: By using olive oil with butter, I decreased the bad fats and kept the taste of butter. I recently made these without the bread crumb coating and didn't miss it at all. This is a recipe I wrote down from TV a few years ago. The Phillips pasturized crab meat is as tasty as getting the crab fresh-packed on the Atlantic coast; I have cooked these crab cakes with both.