From inthekitchenwithkath.com
Inspired by Metropolitan Market’s crab cakes)
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Use vegan mayonnaise and omit the egg if you want to make the crab cakes egg-free. The crab cakes won't hold together quite as well without the egg, but they will still be delicious.
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Serves 4 (Can easily be cut in half to serve 2)
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1 pound Dungeness crabmeat
½ cup mayonnaise
½ cup panko (can sub gluten-free white bread crumbs)
½ teaspoon Dijon mustard
½ teaspoon minced garlic
2 tablespoons minced green onion
1 beaten egg
3 tablespoons olive oil for frying
1. Combine all of the ingredients except the olive oil in a bowl.
2. Divide into 4 equal balls and flatten into patties on squares of parchment paper. (The parchment paper makes it easier to transfer the crab cakes to a skillet.)
3. Heat the olive oil in a large skillet over medium heat. Cook the crab cakes for about 4 minutes on each side and serve.
The crab cakes can be made up to a day ahead of time. Put the formed crab cakes on a baking sheet and cover with plastic wrap. Refrigerate until you’re ready to cook them.