CRAB CAKES BEST RECIPE EVER RECIPES

Steps:

• Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
• In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
• Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

Steps:

• Place Ritz cracker crumbs in a large mixing bowl.
• Add the mayonnaise.
• Add the slightly beaten egg.
• Add the onion.
• Mix ingredients well.
• Add the imitation crab meat. Stir until combined
• Shape mixture into four patties.
• Roll patties in bread crumbs.
• Place a skillet over Medium heat on stove top.
• Add butter. Let melt.
• Gently place patties In the butter. Fry until brown, turning as needed.
• Remove to paper towels to let drain when lightly browned on both sides.
• Serve warm.
• Enjoy!