For all lovers of seafood and crab in particular these crab cakes (patties/rissoles) are a winner. They also serve as a great replacement to red meat for those so inclined. Cooking on the Bar-B-Q is but one of the many other variations that can be used to cook these crab cakes; which really does highlight the versatile nature of these simple to make little morsels.

Ingredients

• 1 Pound (about 450 Grams) of Fresh Lump Crab Meat
• 1 Large Green Onion
• 1 Large Egg
• 2 Cloves of Garlic
• 1 Cup of Unseasoned Breadcrumbs
• ¼ Cup of Mayonnaise
• 1 Tablespoon of Dijon Mustard
• ½ Teaspoon each of Worcestershire Sauce and Seafood Seasoning
• Canola Oil for Frying (I prefer the Crisco Pure Canola Oil when preparing seafood)

Method

1. Divide breadcrumbs into two equal halves (1/2 cup each)
2. Beat the egg
3. Finely chop the green onion (including both the white and the green parts)
4. Crush and mince the garlic (using a garlic press is the easiest way)
5. Pick over crab meat and remove all cartilage
6. Line a tray with paper towels (to be used in draining the crab cakes after cooking)
7. Using a medium sized mixing bowl add in ½ of the breadcrumbs (1/2 cup), the beaten egg, the minced garlic, the onion, the mayonnaise, the Dijon mustard, the Worcestershire sauce and the seafood seasoning. Now mix until all ingredients are thoroughly combined.
8. Once all of these ingredients are thoroughly combined gently mix in the crab meat (add crab meat gradually and not all at once). With this done you can now form the crab meat mixture into 24 piles of roughly equal size. Then form each pile into cakes (patties). Once formed; place each crab cake in turn, into a bowl.
9. Transfer bowl containing all of your nicely formed crab cakes into the refrigerator and leave for at least 1 hour before proceeding
10. When ready to proceed add the remaining halve of the breadcrumbs (1/2 cup) into a shallow dish. Spread the breadcrumbs out so that they cover a surface area greater than that of your crab cakes/patties.
11. Next up coat the crab cakes on all sides with the breadcrumbs one at a time. Don’t forget to do the edges as well.
12. Pour the canola oil to a depth of ½ inch into a large sauté pan and heat over a medium high heat
13. As we do not want to overcrowd the pan we will cook the crab cakes in batches. Bearing this in mind carefully add the first batch of crab cakes to the now hot canola oil. Take care placing the crab cakes into the oil as any oil that splashes will burn/scold very quickly. I use a slotted spoon to do this.
14. Cook one side of the crab cakes until it turns a golden brown (around 3 minutes) then flip and cook the other side until it also turns a golden brown (usually about 2 to 2 ½ minutes). Once done transfer the cooked now golden brown crab cakes to your paper towel lined tray to drain.

Serving:

These proportions will yield between 20 and 30 crab cakes depending upon the thickness and size of each crab cake and will require approximately 20 minutes of preparation time and 20 minutes of cooking time.

These crab cakes are best served hot but in the case of children may be left to cool a little longer until they are warm to medium warm. Enjoy!