- 1 lb. Crabmeat
- ½ c. Panko breadcrumbs (or 8 crumbled saltine crackers)
- 1 egg beaten
- ¼ c. Mayonnaise
- 1 tbs fresh chopped chives
- 1 tsp Dijon mustard
- ½ tsp old bay seasoning
- ½ tsp Sriracha sauce
- 2 or 3 tbs olive oil for frying
Plus your favorite topping or toppings: suggestions: tartar sauce, cole slaw, pickles, lettuce, whatever you like. I’m using alfalfa sprouts with a little lemon.
In a large bowl: mix everything together, except the crab and olive oil. Take a close look at the crab meat to remove any small pieces of broken shells. Then, gently, fold the crab into the mixture. The usual size is about 6 patties or cakes per pound. I’m making them half that size for “slider” size patties. Then, I will serve them on toasted, buttered buns. The key here is to be gentle and get them in the pan without too much handling.
Heat a large nonstick skillet over medium to medium high heat. Add oil and then the crab patties. The small patties cook about 3 minutes per side. The 6 per pound size, 4 to 5 minutes per side. Turn only once, and do not smash them down with the spatula. They could break and fall apart. Serve with your favorite topping.