Crab Cakes

 

    This was my very first attempt at making crab cakes.  In the midst of  a pandemic, and living hundreds of miles inland, I had to settle for the dreaded "krab" meat (and got some ribbing for it😄)  It was still delicious, and I'm looking forward to getting my hands on some fresh crab soon to try this again!

The flavor is buttery and soft, and these came out delightfully tender. I hope you enjoy them!

Crab Cakes

2 Tbsp. butter
2 Tbsp. minced onion
1 cup soft breadcrumbs
1 lb. crab meat
1 egg, well beaten
1 tsp dry mustard
salt and paprika to taste

Mix all ingredients. If mixture seems dry, moisten with a touch of milk. Shape into flat cakes. Sprinkle lightly with flour. Brown quickly in butter over medium high heat. Reduce heat and cook slowly for 5 minutes.