I know exactly why so many people search the web for an "easy crab cakes recipe." It's because those innocent little crab cakes are a pain in the neck to cook... They fall apart!
The trick to getting them to cooperate is letting them chill
thoroughly in the refrigerator before cooking them. That, and using a
well-prepared, non-stick frying pan makes crab cakes easy. Try it.
2 pounds crab meat, flaked
2 tablespoons olive oil and/or butter
1/2 cup green onions, minced
1/4 cup red bell pepper, diced
2 teaspoons fresh garlic, minced
2 eggs, beaten
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/3 cup fresh parsley, minced
Salt and ground black pepper to taste
2 1/4 cups toasted bread crumbs (more or less)
4 tablespoons butter and/or olive oil
How to Make Crab Cakes that Don't Fall Apart:
First, thoroughly pick the crabmeat over for shell fragments and set aside.
Sauté the green onions, bell pepper, and garlic in olive oil and butter. Cool.
In a large bowl, combine the crab meat, sautéed mixture, beaten eggs, mayonnaise, mustard, parsley, salt, pepper, and 1/4 cup of bread crumbs.
Pour the remaining (2 cups) bread crumbs onto a plate. Line a baking sheet with wax paper or plastic wrap.
Form the crab cake mixture into 1/2-inch thick patties, 8 large or 12-16 small ones.
Press both sides of the patties into the bread crumbs, and place them on the baking sheet. Cover with plastic wrap and refrigerate for 3 to 6 hours, until firm.
In a large, non-stick sauté pan, brown the patties in olive oil and/or butter over medium-high heat, about 4 minutes each side. Drain on paper toweling.
Serve with lemon wedges or tartar sauce. Makes 8 large or 12-16 small crab cakes.
Option: Mexican Crab Cakes
Substitute fresh chopped cilantro for the parsley and serve the crab cakes with Spicy Guacamole.