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Crush about 28-30 saltine crackers in a plastic bag and finely dice some onion and celery. Whole wheat, low-salt, and gluten-free crackers all work great. Add everything, except the crab meat, to a large bowl. In will go: crushed saltines, onions, celery, mayonnaise, spicy brown mustard and Old Bay seasoning.
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For baked crab cakes, preheat the oven to 450°F. Generously grease a rimmed baking sheet with butter, place patties on the pan, and brush the patties with melted butter. Bake crab cakes for 12-14 minutes, or until golden brown, flipping halfway through.
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First, mix crab meat, egg, dijon mustard, breadcrumbs, mayo, hot sauce, soy sauce, pepper, and green onions in a medium bowl. Heat a large skillet such as cast iron over medium-high heat (I recommend 12 inch, otherwise you may have to do two batches). Add oil to the skillet - enough to completely coat the bottom.
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Stir in scallions, crab and breadcrumbs and combine thoroughly. Form crab meat into 8 patties with clean hands, about 3.25 ounces each (or a generous ¼ cup.) Melt butter in a large non-stick skillet over medium-high heat. Add in oil, swirl the butter mixture to coat the bottom of the pan and add the cakes.
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Use corn, pimentos or red bell peppers, red onions, and Old bay. Saute everything together in a pan until onions are soft and translucent. Spinach also goes really well with crab cakes. A spinach strawberry salad makes a great side dish, or try fried spinach if you want to get fancy!
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Mix together. Make sure the crab stays in lumps. Create 6 patties. 4) Heat the cast iron skillet to medium and add olive oil. Place the crab cakes on the skillet and cook 3 to 4 minutes per side. When golden brown they are done. 5) Drizzle olive oil on top and garnish with fresh lemon zest and parsley. Enjoy!
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Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line it with a silicone baking mat. In a large bowl combine the mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together. Mix until combined.
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Preheat oven to 400º. Blend mayonnaise, mustard, eggs, Parmesan, onion powder, garlic powder, parsley, and Old Bay. Gently fold in crab, being careful not to break up the lumps. Divide crab mixture into 4 large or 6 small portions. Shape each into a ball and place on a baking sheet lined with parchment paper.
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Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350°F (177°C) oven for 10-15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350°F (177°C) for about 25-30 minutes.
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Instructions. Use the food processor fitted with a steel blade to crush the Ritz crackers and turn them into crumbs. Mince the green onions in a food processor. In a large bowl, combine the crab meat, crushed crackers, flour, minced green onion, egg, mayo, lemon juice, salt and pepper, and mix with your hands until combined.
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In a large mixing bowl, whisk together the eggs, mustard, Worchestershire, Old Bay, and paprika until smooth. Stir in the cracker crumbs until fully incorporated, then fold in the fold in the crab meat. Refrigerate the crab mixture for 30 minutes to help it firm up. Spray a baking sheet with nonstick spray.
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Line a baking sheet with silpat or lightly coat with nonstick spray. In a medium size bowl, combine mayonnaise, mustard, Old Bay, parsley, and water. Gently fold in the crabmeat, careful not to break it up. With your hands, form crab mixture into 6 3.3-ounce patties and arrange on baking sheet.
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Try not to break apart any of the large crab meat lumps. In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice. Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps.
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Combine ingredients. Add all the ingredients (except the olive oil) to a bowl and gently mix it all together. Shape into patties. Form the crab mixture into patties, depending on how big you want the patties, I got 12 patties out of my mixture. Fry the cakes. In a skillet heat the olive oil over medium-high heat heat.
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Combine the ingredients in the recipe card below, then patty the mixture out into 6 patties. Place them on a parchment paper-lined baking sheet, and place in the fridge for at least 1 hour. Then, following the instructions below, pan-fry them for 5 minutes on each side and serve.
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There are many substitutes for eggs in crab cakes. Some substitutes include: 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, 1/4 cup of vegetable oil, 1/4 cup of silken tofu, 1/4 cup of plain yogurt, 1/4 cup of soy milk, or 1/4 cup of rice milk. It goes well with a summer barbecue or a picnic.